0 Picture
Ingredients
- 3 CUPS GRATED RUSSET POTATOES OR THAWED FROZEN SHREDDED HASH BROWNS
- (A 20 OUNCE PACKAGE OF FROZEN HASH BROWNS, THAWED, WILL WORK)
- 1-1/2 COLBY JACK CHEESE
- 16 OUNCE SOUR CREAM
- 3/4 CUP SHREDDED PARMESAN CHEESE
- 5 SLICES COOKED AND CRUMBLED BACON
- 1-1/2 TEASPOON SALT
- 1 TEASPOON ONION POWDER
- 1/2 GARLIC POWDER
- 2 BEATEN EGG WHITES
- 1/4 CUP CHOPPED FRESH CHIVES OR PARSLEY
- FRESHLY GROUND PEPPER TO TASTE
Details
Preparation
Step 1
PREHEAT OVEN TO 450 DEGREES. SPRAY A 12 CUP MUFFIN TIN WITH BUTTER SPRAY AND SET ASIDE. GRATE THE CLEAN, UNPEELED POTATOES WITH A BOX GRATER AND BLOT WITH A PAPER TOWEL TO REMOVE THE EXCESS MOISTURE BUT DON'T RINSE. IN A MIXING BOWL, MIX TOGETHER THE GRATED POTATOES, EGG WHITES, PARMESAN CHEESE AND SEASONINGS.
SCOOP 1/4 CUP OF THE POTATO MIXTURE INTO EACH MUFFIN CUP AND PRESS FIRMLY ONTO THE BOTTOM AND UP THE SIDES OF EACH CUP. SPRAY EACH NEST WITH BUTTER FLAVORED COOKING SPRAY. PLACE INTO THE OVEN AND BAKE FOR 20 - 25 MINUTES OR UNTIL GOLDEN BROWN.
REMOVE FROM THE OVEN AND RUN AN OFF-SET SPATULA OR KNIFE AROUND EACH TO LOOSEN THE EDGES. COOL IN THE PAN FOR 5 MINUTES BEFORE REMOVING. TO ASSEMBLE, SPRINKLE EACH NEST WITH SHREDDED CHEESE AND PIPE SOUR CREAM INTO MIDDLE. SPRINKLE THE BACON ON TOP THEN GARNISH WITH CHOPPED CHIVES OR PARSLEY. SERVE WARM.
Review this recipe