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4.9/5
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Ingredients
- 3 cups frozen shredded hash browns, thawed
- 2 egg whites, lightly beaten
- 3/4 cup (3 oz.) freshly shredded Parmesan cheese
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- Freshly ground pepper to taste
- Vegetable cooking spray
- Shredded colby-Jack cheese
- Sour cream
- Cooked and crumbled bacon
- Chopped fresh chives
Details
Servings 12
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 450°. Stir together hash browns, egg whites, Parmesan cheese, onion powder, salt, garlic powder, and desired amount of freshly ground pepper. Press about 1/4 cup potato mixture into each cup of a lightly greased 12-cup muffin pan; coat with vegetable cooking spray. Bake 20 to 25 minutes or until golden. (Bake in a 24-cup miniature muffin pan 20 minutes, if desired.) Remove from oven, and cool in pan on a wire rack 5 minutes. Gently run a knife around nests to loosen edges; remove from pan to a serving platter. Top nests with colby-Jack cheese, sour cream, bacon, and chopped fresh chives.
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