6 cups frozen hash brown potatoes, completely thawed
2 teaspoons hot smoked paprika
1 tablespoon fresh chopped rosemary or 2 teaspoons dried
3 tablespoons extra virgin olive oil
First. Heavily grease a muffin tin with nonstick spray. Preheat oven to 375°F.
After it, Wrap potatoes in a clean kitchen towel and squeeze out any excess moisture.
Step 03, Transfer potatoes to a mixing bowl and add paprika, rosemary, evoo, salt, and pepper. Stir to combine. Divide potato mixture between muffin cups. Press mixture firmly in the cups to create a basket.