Breakfast Hash

1 medium Yukon gold potato, grated 1 tsp kosher salt ½ cup shredded cheese Preheat oven to 350°F (175°C). Spray a disposable muffin tin with cooking spray and set aside. Heat oil in a frying pan. Add the onion and sauté until translucent. Add grated potato and sauté for 2-3 minutes until potatoes are soft. Add salt. Remove from heat and let cool. In a separate bowl, mix together the eggs and the shredded cheese. Add the cold potato-onion mixture and mix together. Pour the batter into the muffin tin and bake for half an hour. See Naomi Nachman's recipe here. (Originally featured in Family Table, Issue 735)