March 07, 2021
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
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.
March 24, 2021
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!