What You Need
3 c grated russet potatoes
2 beaten egg whites
3/4 c shredded Parmesan
1 1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1 1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
Toppings:
1 1/2 c shredded colby jack cheese
16 oz sour cream
5 slices bacon, cooked and crumbled
1/4 c chopped fresh chives or parsley
Freshly ground pepper
Directions
• Preheat oven to 450 degrees F. Spray 12-cup muffin tin with cooking spray and set aside. Grate potatoes and blot with paper towel to remove excess moisture; don’t rinse.
• Mix together potatoes, egg whites, Parmesan and seasonings. 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. Bake 20-25 minutes or until golden brown.
• Remove from oven and run an off set spatula or knife carefully around edges to loosen. Cool in pan for 5 minutes before removing. To assemble, sprinkle each nest with shredded colby jack cheese, pipe in sour cream, sprinkle with bacon and garnish with chopped chives.
Serve warm.
Note: As a time saver, frozen hash browns, thawed, may be used.
Submitted by: Melissa Sperka, Greensboro, NC (pop. 269,666)
