Hashbrown Muffins

Growing up my parents told me that breakfast was the most important meal of the day. As an adult, I still enjoy a good breakfast. However, sometimes the morning is rushed and the choice is cereal or having something easy to put in the microwave. These hashbrown muffins are delicious out of the oven or are great when made in advance and frozen.

Hashbrown Muffins (makes 12)

4 cups shredded potatoes
1 tablespoon olive oil
2 tablespoons cornstarch
1 teaspoon onion powder
1/2 teaspoon rosemary (optional)
1 teaspoon salt
1/2 teaspoon garlic
1/4 teaspoon chili flakes (optional)

Instructions

Preheat the oven to 425F. Shred about 4-5 medium sized potatoes to make 4 cups. Pour into a bowl, add the oil and mix. Then add the rest of the ingredients and mix thoroughly. Spray the muffin tin. Then spoon the potatoes into the muffin tin, pressing down to make sure they will stick together. Put in the oven and bake for 20-30 minutes until brown and crispy.

Call to Action

While one can eat breakfast on the run, our devotional life needs more time and attention. So if you meal prep these hashbrown muffins, you’ll have more time in the morning to spend with God. Mark 1:35 says, “Now in the morning, having risen a long while before daylight, He went out and departed to a solitary place; and there He prayed."

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