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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Kitchen of Melissa Sperka, Greensboro, NC 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 |
Directions:
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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