Shredded cheesy potatoes are a beloved side that can be a nice addition to a brunch spread. To reduce the stress of making hash browns, try cooking them in a muffin tin.

Simply layer a defrosted spud mixture, a tablespoon of heavy cream, and shredded sharp cheese into each greased tin before baking for roughly a half-hour at 350 degrees Fahrenheit.

The shape of the muffin tins has the added benefit of pre-portioning the dish, so the potatoes are easy to serve and transport.

As for the cheese, sharp semi-hard options like gruyere or Swiss cheese work particularly well, but cheddar and Parmesan also make great additions.