Sunday Brunch: Mini-Hashbrown Stacks

I hosted brunch on Sunday and these were a huge hit.  They were crispy on the top and edges and moist on inside.  Top them off with a dollop of lemon chive and yogurt sauce.  


I served these with Mini Leek and Goat Cheese Quiches, my [healthier] alternative to bacon: crispy baked proscuitto (laid flat and baked at 400 for 10 minutes) and fruit salad.  What a delicious way to end the weekend!

Ingredients:
1) 2 potatoes, sliced very thin
2) Olive oil for brushing the muffin tin and each layer of tomatoe
3) Salt and Pepper


Sauce:
1) 1/2 cup of yogurt
2) 1 tbs chopped chives
3) Zest of half a lemon


Directions:
1) Preheat oven to 400 degrees.
2) Put olive oil in a bowl.  Brush the muffin tin with olive oil.
3) Put a slice of potato in each muffin tin.  Brush top of potato with oil.
4) Repeat, until you have put down 6-7 potatoes slices.
5) Brush top potato slices with oil.  S& P each potato stack.
6) Bake for 40-45 minutes.
7) Let cool for a few minutes.  Remove potato stacks from tin and top with a dollop of yogurt lemon chive sauce.


This was enough for 8 stacks.  Make lots, because everyone will be asking for seconds!