Egg Hasbrown Cups

These are super easy and go well with any breakfast food.  We had french toast but you can do anything.
This is all you need. 
1. A couple potatoes (I like red)
2. Oil
3. Salt and pepper
4. Seasoning salt (optional I like the flavor it adds)
5. Eggs (1 per cup)

Grate potatoes with a large grater and toss with oil and liberally season with salt and pepper (or seasoning salt)

Grease a muffin tin and place some of seasoned shredded potatoes in each cup and then press down a little and place in 450 oven for about  15ish min until they edges start to crisp.  You can check with a fork.

Remove from oven and decrease oven to 400 and crack and egg into each cup.  Return to oven and cook until eggs are set.  I like my eggs runny but you may want to cook longer if you like your yolks well done.  For me it was about 8 min but it just depends.

Use a fork to loosen from muffin tin and enjoy.