Ingredients:
2 cups shredded potatoes (fresh or frozen)
1/2 cup diced onion
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1/4 cup nutritional yeast
1/4 cup unsweetened plant-based milk
Optional: chopped fresh herbs (such as parsley or chives) for garnish
Instructions:
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or olive oil.
In a mixing bowl, combine the shredded potatoes, diced onion, flour, salt, black pepper, and olive oil. Mix well until the ingredients are evenly distributed.
Spoon the mixture into the muffin cups, pressing down to form cups. Bake for 25-30 minutes, or until the hash brown cups are golden brown and crispy.
While the hash brown cups are baking, make the “cheesy” filling. In a separate bowl, whisk together the nutritional yeast and plant-based milk until smooth.
Remove the hash brown cups from the oven and let them cool for a few minutes. Use a spoon or your fingers to create a small well in the center of each cup.
Pour the “cheesy” filling into each well, filling each cup about 2/3 of the way full.
Return the muffin tin to the oven and bake for an additional 5-10 minutes, or until the filling is hot and bubbly.
Remove the hash brown cups from the oven and let them cool for a few minutes before garnishing with chopped fresh herbs (if desired).
Serve warm and enjoy!
Note: You can customize this recipe by adding different herbs or spices to the hash brown mixture, or by using different types of plant-based milk for the “cheesy” filling.