Sunrise Baked Potato-Veggie Hash Cups

Ingredients

• 2 large russet potatoes
• 1/2 yellow onion
• 1 red bell pepper
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes
• 2 tbsp chopped fresh basil(optional)

Instructions

1. 1

   Preheat oven to 400°F and grease 4 ramekins with avocado oil.

2. 2

   Grate the potatoes and squeeze out excess moisture with a clean towel.

3. 3

   Toss grated potatoes with 1 tbsp olive oil, salt, and half the oregano.

4. 4

   Press the potato mixture into the bottoms and up the sides of the ramekins to form cups.

5. 5

   Bake 20 minutes until edges are golden.

6. 6

   Meanwhile, heat remaining olive oil in a skillet and sauté onion, bell pepper, and garlic until soft, about 6 minutes.

7. 7

   Stir in cherry tomatoes and remaining oregano; cook 3 minutes.

8. 8

   Fill the baked potato cups with the vegetable mixture and bake 10 more minutes.

9. 9

   Cool completely, refrigerate, and reheat in a 350°F oven for 10 minutes when ready to eat. Top with fresh basil.