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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Very yummy! I found these in a local newspaper. You can grate some fresh onion and garlic and use that instead of the powders. I also have used sharp cheddar cheese or whatever cheese I have on hand. Use less cheese and sour cream if desired, however much works for you. Ingredients:
3 cups russet potatoes, grated |
2 egg whites, beaten |
3/4 cup parmesan cheese, shredded |
1 1/2 teaspoons salt |
1 teaspoon onion powder |
1/2 teaspoon garlic powder |
fresh ground pepper |
1 1/2 cups shredded colby-monterey jack cheese |
16 ounces sour cream |
5 slices bacon, cooked and crumbled |
1/4 cup chopped fresh chives or 1/4 cup parsley |
Directions:
1. Preheat oven to 450 degrees.
2. Spray 12-cup muffin tin with cooking spray and set aside.
3. Grate potatoes and blot with paper towel to remove excess moisture; don’t rinse.
4. Mix together potatoes, egg whites, Parmesan and seasonings.
5. Scoop 1/4-cup of potato mixture into each muffin cup and press firmly onto bottom and up sides. Spray each nest with cooking spray.
6. Bake 20-25 minutes or until golden brown.
7. Remove from oven and run an offset spatula or knife carefully around edges to loosen. Cool in pan for 5 minutes before removing.
8. To assemble, sprinkle each nest with shredded Colby-Jack cheese, pipe in sour cream, sprinkle with bacon and garnish with chopped chives.
9. Serve warm.
10. Note: As a time saver, frozen hash browns, thawed, may be used.
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