These delightful potato cups are filled with a savory mixture of spinach, feta, and sun-dried tomatoes, making them perfect for brunch or a light meal.
Preheat your oven to 400°F.
Preheating ensures even cooking and crispy potato cups.
In a bowl, mix the hashbrowns with 4 tablespoons of olive oil, salt, and lemon pepper until well coated.
Ensure the hashbrowns are evenly coated for consistent flavor.
Spray a 12-cup muffin tin with cooking spray and press the hashbrown mixture into each cup, forming a well in the center.
Press firmly to create a sturdy base for the filling.
Bake the potato cups for 20-25 minutes until lightly browned. Remove and set aside.
Allow the cups to cool slightly before adding the filling.
Reduce the oven temperature to 375°F.
Lowering the temperature prevents overcooking the filling.
Sauté the spinach in the remaining olive oil until most of the liquid has evaporated, about 6-8 minutes. Add the sun-dried tomatoes and garlic powder, cooking for another 2 minutes.
Squeezing excess water from the spinach ensures a non-soggy filling.
In a bowl, beat the eggs and mix in the feta cheese and spinach mixture.
Mix thoroughly to evenly distribute the ingredients.
Fill each potato cup with the egg mixture and bake for 15 minutes.
Avoid overfilling to prevent spillage.
Let the cups cool slightly before carefully removing them from the tin using a knife.
Run a knife around the edges to release the cups easily.
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