Cheesy Hash Brown Cups Name: Jennifer Miller Base: Fort Bragg Recipe: 3 cups Simply Potatoes® Shredded Hash Browns 1/4 cup butter or 1/4 cup margarine, melted 1/4 teaspoon salt 1/2 lb ground Italian sausage 1/2 cup finely chopped mushroom 1/4 cup finely chopped red bell pepper 2 cups Better'n Eggs® 1/2 teaspoon dried Italian seasoning 1/2 cup Crystal Farms® Finely Shredded Cheddar Cheese Directions: 1 Heat oven to 400°F. 2 Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Simply Potatoes, butter and salt; mix well. Press about 1/4 cup Simply Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown. 3 Meanwhile, brown Italian sausage in 10-inch skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture. 4 In small bowl combine Better’n Eggs and Italian seasoning; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.