Melissa Southern Style Kitchen
could not resist making this recipe. It is so cute and so tasty. Enjoy!
20 oz pkg refrigerated shredded hash browns
3/4 cup shredded Parmesan cheese
2 beaten egg whites
1 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp white pepper
1 1/2 cups colby-jack cheese
8 oz sour cream
8-10 slices Circle B Ranch Hickory Smoked bacon cooked and crumbled
chopped parsley or chives for garnishing
Preheat the oven to 450°F. Spray a 12 cup muffin tin with cooking spray. Set aside.
If using frozen shredded hash browns: Thaw completely before adding to the mixing bowl.
Mix shredded potatoes, egg whites, Parmesan cheese, salt, onion powder, garlic powder and pepper together.
Scoop 1/4 cup of potato mixture into each muffin cup. Use a small glass to press the potato mixture firmly into the bottom and up the sides of each cup.
Alternately, drizzle each with melted butter.
Bake for 22-25 minutes or until cooked through and golden. Sprinkle with shredded cheese in the last few minutes of baking.
Remove from the oven and gently run a knife or an offset spatula around each nest to loosen the edges.
Allow to cool in the pan for around 2 minutes before attempting to remove.
To assemble: Top with sour cream and crumbled bacon. Garnish with finely chopped parsley or chives. Serve warm.