Parmesan Hashbrown Mini Muffins

BFD again at our house (Breakfast For Dinner). We have some duck and quail eggs that need to be used up, so that was the reason for BFD today. On the week-end, we harvested the potatoes out of our garden, so I also wanted to include those in our meal. I didn't want the same old diced potato hashbrowns, so instead made these. Am I ever glad I did. DELICIOUS! These tasties will likely become a permanent menu item at our house. Yum! Enjoy!

Parmesan Hashbrown Mini Muffins

• 4 cups peeled and shredded potatoes, squeezed dry in a towel
• 1/2 cup finely grated parmesan cheese
• 1/2 onion, finely diced
• 2 tbsp olive oil
• s&p

1. Preheat oven to 350 degrees. Grease a mini muffin tin.
2. In a large bowl, combine all ingredients by gently tossing. Once fully combined, fill greased muffin tray with mixture. Push down with a spoon to pack the muffin cups tight.
3. Bake in preheated oven for 35-40 minutes, or until nicely browned on edges. Remove from oven and let rest 5 minutes, before gently loosening, removing and inverting "muffin" on plate. Serve and ENJOY!