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Add a photoIndividual hash browns, formed in muffin tins and baked in the oven. Crispy on the outside, tender and full of flavor in the middle. Perfect with Lobster Eggs Benny!
Ingredientes
- 4 russet potatoes, peeled & grated (excess moisture removed)
- 1/2 cup parmesan cheese
- 4 scallions, sliced (whites & greens)
- 1 teaspoon salt
- 3 tablespoons olive oil (I used a Pesto flavored oil)
- 1/2 teaspoon fresh cracked black pepper
Direcciones
- Preheat your oven to 375 degrees. Prepare a jumbo muffin tin by greasing 4 of the cups with cooking spray, place aside until needed.
- In a bowl mix all of the ingredients, adding one at a time, until cheese & seasoning is evenly dispersed. Divide amongst the 4 greased jumbo muffin cups.
- Place in the oven & let cook for 1-1.5 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 2 servings | |
| Calories 633 | |
| Calories from Fat 245 | 39% |
| Total Fat 27.8g | 35% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1571mg | 65% |
| Potassium 1889mg | 54% |
| Total Carbs 80.14g | 21% |
| Dietary Fiber 6.3g | 21% |
| Sugars 3.55g | 2% |
| Protein 19.26g | 31% |
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