Storm the Cassoulet

Parmesan Hash Brown Cups

on October 8, 2013

POTATO

These are perfect paired with breakfast and brunch food, and are also good as a potato side with dinner.

Ingredients:

20 oz. Shredded potatoes

3 Green onions

½ cup of parmesan cheese

Kosher salt & black pepper

2 tbsp.of olive oil

Method:

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine 20 oz shredded potatoes, 3 chopped green onions,1/2 cup of grated Parmesan cheese, 1 tsp of kosher salt and 1/2 tsp of black pepper. Toss lightly with a fork. Drizzle on 2 tbsp of olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups.

With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

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