Hash Brown Muffies

For these yummies, I used the Texas-sized muffin pan (definitely non-stick, makes 6).

Hash Brown Muffies

1 package Simply Shreds shredded potatoes (found in the refrigerated section)
1 cup shredded cheese, any variety (I used fine shreds)
1/2 medium sweet onion, minced
1 egg, beaten
salt & pepper to taste

Mix all together, then spoon into muffin pan. Pack down the mixture in order to fit all into the pan. Bake on 425* for 50 minutes.

You could even serve these with sour cream, if you wanted, or alongside a couple of scrambled eggs for a filling breakfast.