Start by thawing your shredded hashbrowns. Once thawed, place them in a clean kitchen towel, twist it closed, and squeeze to remove excess moisture.

In a large mixing bowl, combine the well-drained hashbrowns with sharp cheddar cheese and freshly chopped chives. Add in beaten eggs and dairy milk, seasoning with salt and pepper.

Preheat your oven to 375°F (190°C). Grease a muffin tin generously. Fill each muffin tin cup about three-quarters full with the potato mixture.

Place the filled muffin tin in the oven and bake for approximately 25 minutes until golden brown and firm to the touch.

Once baked, let the Potato Cheddar and Chive Bakes cool for a few minutes before serving.