A quick note from our founder-

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Hash Brown Breakfast Cups Recipe Demonstration

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Hash Brown Breakfast Cups Recipe Demonstration
images – https://www.youtube.com/watch?v=iFskXfMjBUQ

If you are fond of one-dish meals, you will surely love this recipe. This hash brown cup is not only great for breakfast or brunch but for lunch or dinner too. You can serve this on its own or with fresh toast, or tossed green salad on the side. Instead of just layering the ingredients in a greased muffin cup, this recipe makes a crunchy crust from shredded hash brown potatoes. This is also a great make-ahead dish as it can be served at room temperature.


• 1 pound of frozen shredded hash brown potatoes, thawed
• 2 egg whites
• 2 tbsp melted butter
• ½ tsp salt
• ½ tsp ground pepper
• 1 tbsp butter or olive oil
• ½ cup of finely chopped red onion
• ½ cup of finely chopped red bell pepper
• salt and pepper to taste
• 1 cup of diced ham steak
• 2 cups of coarsely chopped fresh spinach
• 1 ½ cups of grated cheddar cheese
• 6 large eggs


This recipe takes about 30 minutes to make. Serves 6.

Preheat your oven to 475°F.
Grease a 6-cup jumbo muffin pan with melted butter.
Lightly whisk the egg whites in a mixing bowl.
Placed thawed potatoes in a large mixing bowl.
Sprinkle salt and pepper then mix.
Pour in 2 tbsp of melted butter and beaten egg whites.
Mix until all ingredients are well incorporated.
Put about 1/2 cup of potato mixture into each muffin cup.
Using your fingers, firmly press potato mixture to the bottom and sides of the muffin cups.
Bake in the oven at 475°F for 15 minutes.
While the hash brown cups are baking, prepare your sautéed filling.
Drizzle olive oil in a pan and heat over medium heat.
Add onion, bell pepper, ham, salt, pepper.
Sauté for about 2 to 3 minutes.
Add spinach and continue sautéing for 2 more minutes.
Turn off heat and set aside until the muffin cups are ready.
Spoon the filling into each muffin cups making sure you press the filling down.
Sprinkle cheese on top leaving enough room for the egg.
Bake for another 2 to 3 minutes or just until the cheese melts.
Take the muffin pan out from the oven.
Crack open an egg into each muffin cup then sprinkle pepper on top.
Bake in the oven at 475°F for about 8 to 10 minutes.
Take the muffin pan out from the oven and let cool for about 5 minutes.
Run a knife or spatula around each hash brown cups to release it from the pan.
Carefully scoop it out and transfer to a serving plate.

Ideas And Tips:

• You can use other ingredients for the filling – such as chives, zucchini, mushroom, tomato, sausage, bacon or even avocado.

• If you don’t have a muffin pan, you can use ramekins (a ramekin is a small glazed ceramic or glass bowl used for cooking and serving various dishes without needing to transfer them to a different dish).

• You can also use mashed potato, bacon or flattened bread for the crust.

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

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Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

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Everyone knows green smoothies are healthy, right? However…

Have you heard of a “red” smoothie? If not, check out this story…
The Red Smoothie Detox Factor
=> “Red” Smoothie Helps Alabama Girl Shed 80lbs!

  1. Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. "Red" Smoothie Helps Alabama Girl Shed 80lbs!
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