Cheesy Herb–Hash Brown Cups
Ingredients
- 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
Instructions
- 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.
