Potato-Skin Nests
- 3 cups frozen shredded hash browns, thawed
- 2 egg whites, lightly beaten
- 3/4 cup (3 oz.) freshly shredded Parmesan cheese
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- Freshly ground pepper to taste
- Vegetable cooking spray
- Shredded colby-Jack cheese
- Sour cream
- Cooked and crumbled bacon
- Chopped fresh chives
- Preheat oven to 450u0b0. Stir together hash browns, egg whites, Parmesan cheese, onion powder, salt, garlic powder, and desired amount of freshly ground pepper. Press about 1/4 cup potato mixture into each cup of a lightly greased 12-cup muffin pan; coat with vegetable cooking spray. Bake 20 to 25 minutes or until golden. (Bake in a 24-cup miniature muffin pan 20 minutes, if desired.) Remove from oven, and cool in pan on a wire rack 5 minutes. Gently run a knife around nests to loosen edges; remove from pan to a serving platter. Top nests with colby-Jack cheese, sour cream, bacon, and chopped fresh chives.
hash browns, egg whites, parmesan cheese, onion powder, salt, garlic, freshly ground pepper, vegetable cooking spray, colbyjack cheese, sour cream, bacon, fresh chives
Taken from www.myrecipes.com/recipe/potato-skin-nests (may not work)