A plate of golden, crispy cheesy herb–hash brown cups, baked in muffin tins, filled with melted cheese and fresh herbs, garnished with chopped parsley on a rustic wooden table. Some cups are cut open to reveal a gooey, cheesy center, with a cozy napkin and wooden plate enhancing the warm, inviting atmosphere.

Cheesy Herb–Hash Brown Cups

Portions:12
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Ingrediënten

  • 1 bag 20 oz refrigerated cooked shredded hash brown potatoes
  • 1 cup shredded Gruyére or Swiss cheese 4 oz
  • ½ cup shredded Parmesan cheese 2 oz
  • ¼ cup chopped green onions 4 medium
  • 1 tablespoon chopped fresh Italian flat-leaf parsley
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon garlic powder
  • 1 egg white beaten
  • 2 tablespoons olive oil
  • Sour cream chopped red bell pepper and thyme sprigs, if desired

Instructies

  • Heat oven to 350°F.
  • Generously spray 12 regular-size nonstick muffin cups with cooking spray.
  • In large bowl, stir together all ingredients except the sour cream, bell pepper and thyme sprigs until well blended.
  • Spoon mixture evenly into muffin cups, about ½ cup in each; press firmly into cups.
  • Bake 50 to 60 minutes or until golden brown and crisp around edges.
  • Cool 10 minutes.
  • Remove from cups to serving platter or individual plates.
  • Garnish with sour cream, red bell pepper and fresh thyme sprigs.

Notes / Tips / Wine Advice:

Make-Ahead Magic

These hash brown cups can be assembled up to 24 hours in advance. Cover with plastic wrap and refrigerate. Uncover and bake as directed.
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Recipe Category Cheese / Side Dish / Vegetables
Holliday: Christmas
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