These were fun to make and the kids loved them! They are cheesy hash brown cups made in a muffin tin and filled with chili that cooked all day in the crockpot. This recipe can easily be doubled, you just need another muffin tin.
I started by spraying a standard muffin tin with cooking spray and preheating my oven to 400 degrees. Next I used a box grater on the largest size with about a pound of peeled potatoes.
In a large bowl mix together
- 4 Tablespoons of melted butter
- 1 teaspoon of salt
- black pepper to your taste
- 1 cup of shredded cheese (optional, but in my world recomended!)
- 1/4 teaspoon of paprika
- 1/2 teaspoon of garlic or onion powder
Spoon the potato mixture evenly into your muffin cups and using your hands, press the potatoes down into the tin to form a cup.
Place them in the preheated oven for 45-55 minutes until browned and crispy around the edges.
You can fill these with just about whatever you’d like but I chose chili. I used some Springdell ground beef, and a bag of corn I had frozen from the summer share. Add your other chili ingredients and let it bubble away all day in the crock pot.
Place the has brown cups on a bed of spinach to round out the meal. So good, Enjoy! Have a great week everyone.
