Preheat your oven to 400 degrees Fahrenheit. If you’re using a regular muffin tin, spray and grease the muffin tin well. If you’re using a silicone muffin tin like I recommend, you can spray if you want but it’s not as necessary.

Using either a paper towel or a cheesecloth, press the shredded potatoes gently to remove as much liquid as possible.

Mix your hash browns (after you’ve pressed out the liquid), olive oil, egg, cheese, and salt in a large bowl until well combined.

Fill each baking cup about ¾ of the way full with the potato mixture.

Use your fingers or the back of a measuring spoon to make a small cavity in the middle of the mixture, pressing the mixture into the sides. Be careful to make sure you don’t press all the way through – you want a layer of the cup on the bottom. This will make them into cups.

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 - eggs, bacon, chili, broccoli and cheese, etc.