Easy Vegetable Hash Brown Cups

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.

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Easy Vegetable Hash Brown Cups

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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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Enjoy!

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!