Looking for a simple potato dish that isn't french fries or mashed potatoes? Then you will love these hash brown cupcakes! What is better? They have bacon!! They would be a great dish to take to a potluck, or a last minute throw together side dish if friends are coming over for a cookout. I kept them dairy free, but you could always add cheddar cheese to these to add a little extra deliciousness.
I use frozen hashbrowns for this recipe simply for convenience. If you have the time and wish to, you can grate russet potatoes instead of using the frozen ones.
I bake these in a mini cupcake pan, but you could always use a regular sized pan, just increase the cooking time.
Hash Brown Cupcakes
Naturally GF/DF
Ingredients:
1 lb frozen hash brown potatoes
2 green onions (green part only)
4 pieces GF bacon
2 T olive oil
1/4 t salt
1/4 t pepper to taste
What to do:
Preheat your oven to 400°.
Lets start this recipe right and work with that bacon. Slice the bacon into about 1/2 inch pieces.
Add the bacon to a medium, non-stick sauté pan. Make sure you separate each pieces so they don't stick together.
Fry until completely cooked. If you have a grease screen, I would suggest using it now.
Removed from pan and place on paper towel covered plate to let the grease drain.
helpful hint: If you love bacon grease as much as our house, pour your grease into a mason jar to save for later. You can use it when you cook black eyed peas or as oil to sauté anything and give it a little extra flavor!
Chop your green onion.
Add all of your ingredients into a large bowl.
Stir it all together.
Spoon the mixture into your mini muffin pan, making sure the bacon makes it into each cup :)
Using your fingers, press the mixture into the pan to pack it down.
Bake for 35-40 minutes, or until the tops are golden brown.
They cups should pop right out when they are done.
Thanks Y'all!
-Wise Wife
I bake these in a mini cupcake pan, but you could always use a regular sized pan, just increase the cooking time.
Hash Brown Cupcakes
Naturally GF/DF
Ingredients:
1 lb frozen hash brown potatoes
2 green onions (green part only)
4 pieces GF bacon
2 T olive oil
1/4 t salt
1/4 t pepper to taste
What to do:
Preheat your oven to 400°.
Lets start this recipe right and work with that bacon. Slice the bacon into about 1/2 inch pieces.
Add the bacon to a medium, non-stick sauté pan. Make sure you separate each pieces so they don't stick together.
Fry until completely cooked. If you have a grease screen, I would suggest using it now.
Removed from pan and place on paper towel covered plate to let the grease drain.
helpful hint: If you love bacon grease as much as our house, pour your grease into a mason jar to save for later. You can use it when you cook black eyed peas or as oil to sauté anything and give it a little extra flavor!
Chop your green onion.
Add all of your ingredients into a large bowl.
Stir it all together.
Spoon the mixture into your mini muffin pan, making sure the bacon makes it into each cup :)
Bake for 35-40 minutes, or until the tops are golden brown.
They cups should pop right out when they are done.
Thanks Y'all!
-Wise Wife
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