These little potato bites topped with gravy, cheese curds and scallions are the perfect thing to serve for a fun breakfast, brunch or late-night snack.
Preheat oven to 375ºF (190ºC). Poke potatoes 5 -6 times to ensure even and speedy cooking. Place on a parchment-lined baking tray.Bake potatoes on centre rack of preheated oven until almost fork-tender but not quite cooked through, 30 to 40 minutes. It’s important not to overcook potatoes at this stage because they will become too soft to grate. Let potatoes cool slightly, 20 to 30 minutes.
When potatoes are cool enough to handle, use a box grater to coarsely grate. The skins will peel away as you grate.Discard them. Generously coat a 12-cup muffin tin with oil (step lowered until after potatoes are grated). Divide grated potatoes between muffin cups layering with half of cheese curds and sprinkling with pepper. Top off with more potatoes.Use a gentle touch when assembling and do not press potatoes.
Preheat oven to 400ºF. Bake in centre of oven until golden around edges, about 15 minutes. Adjust oven to broil. Broil until cups golden on top, about 5 more minutes.
Meanwhile, heat gravy.
Before serving, top warm hash-brown cups with remaining cheese curds, drizzle with warmed gravy, and garnish with scallions.