Cheesy Hash Browns

By michelew7

Ingredients

• 2 eggs
• 2 cups frozen shredded hash brown potatoes, partially thawed (see tip)
• 1/2 cup shredded Cheddar cheese
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon melted butter
• nonstick baking spray

Preparation

Step 1

In a medium bowl, whisk eggs. Stir in hash browns, cheese, flour, salt, pepper and butter.

Spray wells with nonstick baking spray. Fill each well with a heaping 2 tablespoons egg mixture. Bake for 10 to 11 minutes or until hash browns are golden brown and crisp on the sides. Using a spatula, carefully transfer hash browns to a serving plate. Repeat with the remaining egg mixture.

Tip:
Partially thawed hash browns may still be cold and somewhat icy, but will no longer be solidly frozen. To thaw, pour about 2 1/2 cups hash browns into a bowl and let stand at room temperature for 30 minutes. By that time, any frozen clumps of hash browns should be easy to break apart, and they will measure just about 2 cups.