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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1/2 lb hash brown potatoes, frozen and thawed |
1/4 cup onion, finely diced |
1 egg, beaten |
butter, to grease muffin pan |
1/4 cup sour cream |
5 bacon, slices cooked crisp, crumbled, divided |
2 teaspoons chives, sliced thin, divided |
salt, as desired |
pepper, to taste |
Directions:
1. In a medium bowl mix together potatoes, onion, egg, salt and pepper. Generously butter a 12 cup mini-muffin pan. For each nest spoon 2 tablespoons mixture into the palm of your hand, squeeze out excess liquid, form into a ball and fit into a muffin cup pushing mixture up the sides forming a basket, I use a wine cork to help with this task. Repeat this process until all 12 muffin cups are formed.
2. Bake on bottom rack of oven at 400° for 40 minutes. Remove from oven to cool on a rack. Baskets can be made ahead of time; put them in the oven at a low temperature to crisp up before filling them.
3. In a small bowl mix together sour cream, salt, pepper, crumbled bacon, chives (reserve some for garnish). Spoon 1 teaspoon filling into each nest, garnish and serve.
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