Start by thawing your shredded hashbrowns to avoid excess moisture. Once thawed, squeeze out as much liquid as possible using a kitchen towel.

In a large bowl, combine drained hashbrowns, sharp cheddar, chives, beaten eggs, and dairy milk. Stir until fully integrated, avoiding a wet mixture.

Preheat your oven to 375°F (190°C) and prepare a greased muffin tin. Portion the mixture into the tin, filling each cavity about three-quarters full.

Bake in the preheated oven for approximately 25 minutes until golden brown on top. Use a toothpick to check for doneness.

Remove from the oven and cool in the tin for 5 minutes before transferring to a wire rack. Serve warm for best flavor.