Saturday morning calls for sleeping in and enjoying a late brunch. I saw this recipe on Pinterest and thought it would be great to make a batch on the weekend and freeze the rest for breakfast throughout the week. The Pin (blog) that I got the idea for these little breakfast nuggets is here.
The little potato cakes were really simple to make and were delicious. I'd definitely make these again!
Ingredients
1/2 a bag of frozen shredded hash browns (~4 cups)
3 eggs, beaten
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 teaspoon ground mustard
salt and pepper to taste
Recipe makes 12 potato cakes.
Easy instructions...
Preheat oven to 350 degrees
Pre-grease your muffin pan
Pour frozen shredded hash browns into large bowl,
followed by the onion, salt, pepper, and ground mustard.
Pour in egg and mix. Add shredded cheddar cheese and mix again.
Spoon into greased muffin pan.
Bake for 23-27 minutes (depending on how crispy you'd like your potato cakes to be).
These things are delicious and only 4 WW points each!
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