Spray each muffin tin generously with baking spray or rub with oil.
Mix all ingredients together until well combined.
Fill each baking cup about 3/4 of the way full with the potato mixture.
Using your fingers, make a cavity in the middle of the potato mixture by pushing the potatoes to the sides of the muffin cups. Make sure you leave a layer on the bottom of the cup (so don't make the cavity go all the way to the bottom).
Bake at 400 degrees for 45-55 minutes, until the outside edge if browned and crispy and all potatoes are heated through.
Let cool for a few minutes then slide hash brown cups out using a rubber spatula.
Serve hot topped with your favorite toppings - chili, broccoli and cheese, etc.
Bake a few minutes longer if the outsides aren’t quite browned yet. You want to make sure the outside is completely cooked or the cups will fall apart.Spice things up by adding a little paprika to the hash brown mixture.Use a silicone muffin tin that you can just push the cups out for the best results. Or make sure a regular muffin tin is well greased so they don’t stick.Set up a hash brown bar for brunch kind of like this DIY nacho bar where you have hash brown cups and a bunch of toppings people can choose from.Store in the fridge in an airtight container for up to five days.