Mexican Hash Brown Breakfast Cupcakes Recipe 465 Food

MEXICAN HASH BROWN BREAKFAST CUPCAKES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
• Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
• Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
• Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

MEXICAN HASH BROWN BREAKFAST CUPCAKES RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray. Make potatoes as directed on box, omitting margarine. When done, place in large bowl. Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups. Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro. Expert Tips: Substitute your favorite veggies in this savory cupcake; just be sure to cook them first in a skillet, and mix in with the potato mixture.

MEXICAN HASH

Steps:

• Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
• Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
• Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
• Serve topped with cilantro and cubed avocados.

AMAZING MUFFIN CUPS

Steps:

• Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
• In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
• Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
• In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

MEXICAN HASHBROWN'S

Steps:

• Put oven on broil.
• In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
• Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
• When the oil is smoking add to skillet and press down.
• After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
• If so flip, and add more oil if you need to.
• After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack.
• So, on top you would place in this order, and remember, toppings are your choice.
• Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
• Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
• Serve with sour cream and salsa.