I watched a video a few days ago, cook was making hash brown cups filled with

K

karennoca

Well-known member
onion, bell peppers, cheese, ham, and egg on top. I thought I had jumbo, non- stick muffin cups but now I find my 12 cup muffin tin is a standard muffin size. So, the hash brown mix, which was very watery, plus the filling was too much for the size of the cup. I sprayed the cups, which the cook on the video did not. I had to smoosh the potatoes down to make room for the filling and eggs. All and all the taste was fine, but the hash brown cup did not come out in one piece. I had a lot of smooshed potatoes to dig out.

My questions are, when you make these, do you put your thawed potatoes in a colander to drain? Did your potato cups come out clean and in one piece?

What a mess I have to clean up, it has been a long time since I have had a failure like this. Of course, I was such a dummy this moring that I sprayed all twelve of the cups with a non-stick spray instead of the six I was using....ugh!

 
I let them thaw then put in a dishtowel, twist the top and squeeze the liquid out. Then....

...I roll them in paper towels to make certain they are dry. I don't know what recipe you used but another "trick" is to par-bake using a little oil and sprinkle a little cornmeal on the bottoms of the hash brown cups. I use silicone cups so they don't stick but I probably would go to the trouble of cutting parchment rounds to make sure in a standard muffin tin.

 
I see it says bake the hash brown cups first

I still would squeeze the daylights out of the hash browns first- and maybe add just one egg white to see how it binds then if you need a second one use the yolk from the first one instead of a second white. I would still bake with a little cornmeal or even some breadcrumbs. Another idea would be to sweat the spinach then squeeze or pat dry in paper towels.

One of the reasons they stuck is probably because you tamped it all down to get more filling in.

Looks delicious- second time lucky so I hope you. make them again.

 
Oh man, those Hash Brown Breakfast Cups look great. Watching the video I kept thinking

some brioche toast batons or points would be lovely to serve with the eggs for dipping. Looks like Cathy has you covered on possible solutions. Thanks for sharing the recipe, Karen, can't wait to make these.

 
All the time I was putting this together, I kept thinking something was not right....

Thanks for the tips, she made it all look so easy, and mine were a mess. Now that I know I was using standard muffin cups I need to pick one up with the jumbo wells.

 
I just watched the video...those looked really good. But having read your comments first,

I paid attention to the potatoes and the pan. I have NEVER had frozen shredded potatoes come out that distinct looking--they're usually mushy looking. Also her pan had a LOT of butter in them--and either the studio was very cold or she had placed it in the refrigerator because it had solidified. That would keep the butter in place slightly longer in the oven to brown & firm up the potatoes so they don't stick as much.

I'd be tempted to try this with refrigerated hash potatoes (not the frozen ones) but have yet to find a brand where I can't taste the preservatives.

 
You must log in or register to reply here.
Back
Top