PREHEAT oven to 400°F.

COMBINE potatoes, flour, olive oil and half of the salt and pepper; PRESS evenly into bottoms and up sides of greased 6-cup jumbo muffin pan. BAKE for 25 to 30 minutes or until set and light golden.

WHISK together eggs, 1 cup cheese, chili powder, hot sauce, and remaining salt and pepper. STIR in tomatoes, corn and cilantro. DIVIDE mixture among hash brown cups. SPRINKLE with remaining cheese.

BAKE for about 25 minutes or until filling is set. LET cool for 10 minutes. RUN knife around edges of muffin cups; carefully REMOVE cups. TOP with salsa and SPRINKLE with green onion.