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Easy Vegetable Hash Brown Cups

Easy Vegetable Hash Brown Cups are a yummy kid friendly recipe that work as an after school snack or even as a side dish for dinner!

Keira has hit a picky eating stage suddenly so I am pulling out all the stops trying to make sure she gets all the nutrients a growing child needs.  These hash brown cups are easy to make with just 3 basic ingredients, delicious enough for the whole family to enjoy, and filled with veggies.  These are a really easy sell in our house.  She loves the fun shape of the cup and the flavour gets a pass every single time where we would normally be fighting over every single individual ingredient in them.

I did try making these with cheese as well, but I didn’t notice any difference in flavour so left them out.  Feel free to add it back in – about 1 cup of shredded cheese is what I used when I tested it.  This might be a good option if your child dislikes dairy.

 

Easy Vegetable Hash Brown Cups

Makes 12

Ingredients:

3 Large Russet Potatoes, peeled and shredded
1 Cup Shredded Vegetables (I used Carrot Coleslaw mix which contains shredded carrot, broccoli stalks and cabbage.)
2 Eggs
1/2 Tbsp Paprika
Salt
Pepper

 

Directions:

Preheat oven to 400 F.

Grease (or spray with non-sticking cooking spray) a muffin tin.

Mix together all the ingredients in a medium bowl until well combined.

Pack mixture into the cups of the muffin tin. 

Bake for 40-45 minutes.  Tops should be lightly browned.

Serve while still hot.

Tip: Hash Brown Cups freeze really well.  Just lay them out on a baking pan and place in freezer.  Once frozen remove them to a freezer bag until needed.  They microwave really well from frozen and make for a quick side for any meal.

 Easy Vegetable Hash Brown Cups

Vegetable Hash Brown Cups

Easy Vegetable Hash Brown Cups

Ingredients

  • Easy Vegetable Hash Brown Cups

Ingredients

  • 3 Large Russet Potatoes, peeled and shredded
  • 1 Cup Shredded Vegetables, I used Carrot Coleslaw mix which contains shredded carrot, broccoli stalks and cabbage.
  • 2 Eggs
  • 1/2 Tbsp Paprika
  • Salt
  • Pepper

Instructions

  1. Preheat oven to 400 F.
  2. Grease (or spray with non-sticking cooking spray) a muffin tin.
  3. Mix together all the ingredients in a medium bowl until well combined.
  4. Pack mixture into the cups of the muffin tin.
  5. Bake for 40-45 minutes. Tops should be lightly browned.
  6. Serve while still hot.

Notes

Tip: Hash Brown Cups freeze really well. Just lay them out on a baking pan and place in freezer. Once frozen remove them to a freezer bag until needed. They microwave really well from frozen and make for a quick side for any meal.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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Easy Vegetable Hash Brown Cups are a yummy kid friendly recipe that work as an after school snack or even as a side dish for dinner!

 

Enjoy!

 

Shirley

Monday 9th of November 2020

I am always looking for recipes for new side dishes. This one is unique and sounds delicious. It is a must try.

Elva Roberts

Thursday 30th of November 2017

This recipe gives us a great and easy way to increase the vegetables in our diet. This is important for all of us for optimum health. Thank you for this recipe.

Darlene W

Tuesday 4th of October 2016

great recipe and it serves mess free

Wanda Tracey

Wednesday 24th of August 2016

The hash brown cups look so good! This recipe is delicious an simple to make.Thanks so much for this post.

Debbie White Beattie

Thursday 11th of August 2016

This recipe looks really good but I think I'd use carrots zucchini and maybe some peppers instead

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