I love almost anything with hash browns! Whether for breakfast or dinner, gluten free hash browns can help you make a tasty dish in a jiffy. My favorite brand is Cascadian Farms organic, gluten free brand. There is nothing added so the pure taste comes through in your dish. My boys loved waking up to these on Valentines last year and I loved making them. There is nothing like a hot breakfast on a cold winter morning. To add some sweetness to the meal, serve them with fresh strawberries made into the shape of a heart by using a knive to cut out the stem. Top the strawberry with a little cream or dairy free cream and really make this breakfast a treat.
1 bag of Cascadian Farms hashbrowns (or another gluten-free brand)
1/4 c. milk, cream or dairy substitute
1 tsp salt
1/4 tsp pepper
In a 6 count heart shaped muffin or cake tin, fill each with hash browns to 3/4 of the way full. In a bowl beat 8 eggs until smooth then add 1/4 cup cream, milk or dairy substitute. Add Real Salt and pepper. Pour egg mixture over each mold of hash browns until it almost comes to the top. Bake at 350 for 20 minutes or until the egg is done to your liking. A toothpick inserted into the center will indicate done when it comes out clean.
*If you do not have a heart shaped pan, put a cupcake liner in a regular muffin tin then use a marble at the top to shape into a heart by putting it between the cupcake liner and the pan. Easy peasy!