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Begin your day with a delightful twist on a breakfast classic: Crispy Mini Hash Brown Breakfast Bites. This mouthwatering recipe showcases the perfect blend of grated russet potatoes, savory onions, and rich cheddar cheese, all baked to golden perfection. Ideal for busy mornings or weekend brunches, these mini bites are crispy on the outside and fluffy on the inside, making them a crowd-pleaser. In this article, we will walk you through the recipe, explore the key ingredients, and discuss serving suggestions, ensuring you have all the information you need to create this delicious dish.

Mini Hash Brown Breakfast Bites

Start your day with a delicious twist on a breakfast favorite! Crispy Mini Hash Brown Breakfast Bites combine grated russet potatoes, savory onions, and gooey cheddar cheese for a delightful morning treat. Perfectly baked to golden perfection, these bites are crispy on the outside and fluffy inside. Whether for a busy weekday or a lazy weekend brunch, follow the recipe to impress family and friends with this easy and flavorful dish!
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Ingredients
  

3 cups grated russet potatoes (approximately 3 medium-sized potatoes)

1/2 cup finely chopped onion

1/2 cup shredded cheddar cheese

2 large eggs, beaten

1/4 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Cooking spray or olive oil for greasing the tin

Optional toppings: sour cream, chopped chives, or hot sauce for an extra kick

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C), ensuring it’s ready for baking.

    Prepare the Potatoes: Rinse the grated potatoes thoroughly in cold water to eliminate any excess starch, which can prevent crispiness. Drain the potatoes well, then spread them out on a clean kitchen towel or paper towels, patting them dry to remove as much moisture as possible.

      Mix the Ingredients: In a large mixing bowl, add the grated potatoes along with the finely chopped onion, shredded cheddar cheese, beaten eggs, flour, garlic powder, paprika, salt, and black pepper. Use a spatula or a sturdy spoon to mix all ingredients together thoroughly until well blended.

        Grease the Muffin Tin: Take a mini muffin tin and lightly spray each cup with cooking spray or brush it with olive oil to avoid any sticking issues.

          Fill the Muffin Tin: Using a spoon, carefully portion the potato mixture into each muffin cup, filling them about three-quarters full. Gently press down on the mixture to compact it, which will help them hold their shape during baking.

            Bake: Place the filled muffin tin in the preheated oven. Bake for 20 to 25 minutes, or until the hash brown bites are golden brown and crispy at the edges.

              Cool and Remove: After baking, carefully take the muffin tin out of the oven and allow the bites to cool for a few minutes. To remove them, use a fork or a small spoon to gently pop the mini hash brown bites out of the tin.

                Serve: Serve the crispy bites warm, accompanied by your choice of optional toppings such as sour cream, chopped chives, or a drizzle of hot sauce for a flavorful kick. Enjoy your delicious, crispy mini hash brown breakfast bites!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: Approximately 24 bites