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Breakfast Hash Brown Cupcakes

I've been hearing a lot of hard opinions in the yoga community lately. Like many areas in life, people find the one type of yoga that "speaks to them" and outwardly dismiss others. We need to think before we speak as humans, but especially yoga teachers who are promoting positivity and growth. There are different types of yoga to cover the spectrum of who you are on any given day. We all experience extreme highs, extreme lows, draughts of activity, super hectic days, busy minds, depression, the list goes on. So how can anyone dismiss one branch of positive, physical activity that stems from the big tree of yoga. Let's lift each other up instead of bringing separation to yet another thing in the world.

Recipe of the Day : Breakfast Hash Brown Cupcakes (12 servings)

1 hour to prep and cook

3 russet potatoes peeled

1/4 cheddar cheese block diced (I used Cracker Barrel Vermont sharp cheddar)

3 slices American cheese cut into quarters

2 tbsp olive oil

1 tbsp Salt

1 tbsp garlic powder

1/2 tbsp Paprika

1/2 tbsp Cajun seasonings

1 tsp black pepper

Pre-heat oven to 350 degrees and brush olive oil in cupcake tin. I didn't have a grater (which would've been much easier) so I used a peeler and made thin slices of potato then cut those into small, hash brown-like pieces. Put small potato pieces in a bowl and mix with all seasonings EXCEPT the American cheese. Mix evenly throughout with your hands. Fill half the cupcake nooks (?) with the potato mix, place one quarter piece of the American cheese on top, then add the second half of the potato mix on top. I would recommend surpassing the edge of the nooks so that it takes the form of a cupcake. Bake for 45 minutes or until the top and edges are browned. Serve with your favorite dipping sauce and enjoy!

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