Hash Brown Veggie Egg Cups

Simple and delicious, these hash brown veggie egg cups baked in a muffin tin are the perfect on-the-go breakfast or snack! Thawed shredded hash browns are mixed with a smidge of butter and a little salt and pepper and then pressed into the bottom of a muffin tin.


Did you know that there are about 4,000 different varieties of potatoes? These versatile vegetables are native to Idaho, and there are so many delicious recipes that you can make out of them. Potatoes used to be so precious, that in the 1800’s people used to be trade potatoes for gold!

These filling veggies can certainly be a part of a healthy balanced diet. Potatoes are packed with potassium, folate, and fiber. Potatoes taste delicious roasted with olive oil and sprinkle of your favorite seasonings, paired perfectly with eggs in the morning, or baked in foil. Potatoes can be stored in a cool dry place for up to 2-months with good ventilation. That’s certainly a long time for planning yummy side dishes.

When you are ready to cook, wash any residual dirt with water and small brush- if there are any bad spots simply cut them out.

Potatoes can be a great addition to your little one’s diet as well as your own. Involving your kids in the kitchen fosters an opportunity to encourage your children to try new foods! Here are some tips for introducing potatoes to your little ones in the kitchen!

  • Children 2 and Under Can
    • Measure potatoes for recipes using measuring cups and spoons
  • 3 Year Old Children Can
    • Use a vegetable scrubber to rinse and scrub potatoes for you
  • 4 Year Old Children Can
    • Shred potatoes using a cheese grater or vegetable peelers for homemade hash browns

Check out this delicious recipe for Hash Brown Veggie Egg Cups – featuring the delicious, nutritious potatoes!

For more tips on involving kids in the kitchen, check out the Cooking Matters website!