Place 3-4 tablespoons shredded potatoes in each muffin cup and then press firmly along the bottom and sides. Brush the hash browns with the melted butter and then bake for 15 minutes. Meanwhile ...

Chef Kate Konen from Jones Dairy Farm shares a recipe for sausage and hashbrown egg muffins. Sausage & Hashbrown ... divided 2-1/2 cups frozen shredded hashbrowns ...