Using pre-made hash browns from the freezer section of the supermarket makes this easy to whip up with just a few minutes of prep time. (You'll look like a total brunch pro.) 

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 servings

The Ingredients

• 4 cups shredded hash brown potatoes, thawed
• 4 tablespoons unsalted butter, melted
• 1 teaspoon salt, divided
• 4 eggs
• 2 ounces cream cheese
• 4 ounces sour cream
• ⅓ cup red bell pepper, diced small
• ½ teaspoon lemon zest
• 4 ounces smoked salmon, cut into 12 small pieces
• 2 tablespoons freshly chopped dill

The Instructions

Grease muffin tin. Set aside. Preheat oven to 400 degrees F. Add the potatoes, butter, and ½ teaspoon salt to a large mixing bowl. Stir to fully combine. Place a little more than ¼ cup of the potatoes into each of the muffin cavities. Press the potatoes into the bottom and up the sides with your fingers. Bake for 12-15 minutes or until the top edges are lightly goldenbrown.

Meanwhile, whisk together the eggs, cream cheese, sour cream, bell pepper, the other ½ teaspoon salt and lemon zest in a medium bowl. Remove the potato cups from the oven and divide the egg mixture evenly over the cavities. Place a strip of smoked salmon in each of the cavity.

Bake for 12-15 minutes or until the egg mixture passes the clean toothpicktest. Remove from the oven and cool slightly on a wire rack. Remove eachof the potato cups and top with a sprinkling of fresh dill. Serve with a side of sour cream, if desired.