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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These oniony potato cups are a nice switch from the usual side dishes. I sometimes add cheese to the cups for a tasty twist. Either way, they're savory and satisfying. I use green onions when I want a bit more color.Cheryl Norwood, Canton, Georgia Ingredients:
1 large sweet onion |
1-1/2 cups frozen shredded hash brown potatoes, thawed |
4 teaspoons beef bouillon granules |
2 tablespoons butter |
pepper to taste |
minced fresh parsley, optional |
Directions:
1. Cut onion in half widthwise; remove ends and outside skin. Separate onion into layers; select six to fit lightly greased muffin cups. Finely dice remaining onion; place in a bowl. Add hash browns and bouillon. Soon into onion cups; dot with butter. Bake at 375° for 18-20 minutes or until tender. Sprinkle with pepper and parsley if desired. Yield: 6 servings.
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