Skinny Hash Brown Muffins

By CarolineNGa

Ingredients

• 3 cups frozen hash brown potatoes, shredded and not defrosted, see shopping tips
• 1/2 cup onions, chopped
• 2 egg whites (1/4 cup)
• 1/4 cup Parmesan cheese, grated, see shopping tips
• 2 tablespoons reduced-fat butter or Smart Balance light, melted
• 3/4 teaspoon Lawry’s seasoning sat or salt
• 1/2 teaspoon garlic powder
• Black pepper, to taste
• 6 teaspoons Parmesan cheese, grated for topping

Details

Servings 6
Adapted from skinnykitchen.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Generously coat a muffin tin with cooking spray. You’ll only use 6 cups.

2. In a large bowl, add frozen hash browns and break up the lumps. Add all remaining ingredients except the 6 teaspoons Parmesan cheese, for topping. Mix together well.

6. These freeze great. This recipe can be easily doubled to make 12 muffins.

Makes 6 muffins (each serving, 1 muffin)

Shopping Tips:

Frozen Hash Brown potatoes are sold in most supermarkets. They contain no fat, just shredded potatoes. I used Ore Ida’s frozen plain shredded hash browns.
One serving (1¼ cups) has 70 calories, 0g fat, 10g carbs, 1g protein, 0.6g fiber, 0g sugar, 12mg sodium

Grated Parmesan cheese is the finely grated cheese sold in containers or with shaker/pourer tops. It looks like cheese dust. That said, you can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.

Weight Watchers (old points) 2

Weight Watchers POINTS PLUS 2

SKINNY FACTS: for 1 hash brown muffin
79 calories, 3g fat, 4mg chol, 4g protein, 6g carbs, 1g fiber, 337mg sod, 0g sugar