Hash Brown Muffins

Hash Brown Muffins

By Cassie Hilleboe

Ingredients:

• 30 oz. Shredded Hash Brown Potatoes, thawed
• 1 cup Miyoko’s Creamery Farmhouse Cheddar Cheese – cultured Vegan Cheese – or – Cheese of Choice
• 1 cup Aleia’s Plain Gluten-Free Bread Crumbs –or – Bread Crumbs of Choice
• 6 Tablespoons Olive Oil
• 1 tsp. Salt
• 1 ½ tsp. Pepper
• 2 tsp. Oregano
• ½ tsp. Paprika

Instructions:

1. Preheat oven to 350 degrees and spray 12 Large Muffin Tins or 24 Small Muffin Tins with Olive Oil Cooking Spray.
2. In a large bowl, combine all of the ingredients and gently stir until everything is combined.
3. Fill the muffin tins ¾ full with the mixture and press down.
4.  Bake for 60 minutes or until the tops are golden brown.
5. Cool for 10 minutes before removing them from the pan.