Ingredients
- 2 beaten egg whites
- 3 cups freshly shredded russet potatoes
- shredded hash browns
- ¾ cup shredded Parmesan cheese
- ¾-1 tsp salt
- ¼ tsp white pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- 16 oz sour cream
- 1½ cups colby-jack cheese
- 8-10 slices bacon, cooked and crumbled
- chopped parsley or chives for garnishing
Directions
- Preheat the oven to 450°F.
- Spray a 12 cup muffin tin with cooking spray. Set aside.
- If using fresh potatoes: shred the unpeeled potatoes into a medium size mixing bowl using a box grater or food processor.
- Blot gently with a paper towel to remove any excess moisture. Don't rinse.
- If using frozen shredded hash browns: thaw completely before adding to the mixing bowl.
- If using refrigerated hash browns: to truly simplify, a 20 ounce package of refrigerated hash browns found in the Dairy section of the grocery store, will also work beautifully for these potato nests.
- Mix the shredded potatoes, beaten egg whites, shredded Parmesan cheese and seasonings together.
- Scoop approximately ¼ cup of the potato mixture into each muffin cup.
- Using your hands, or a small glass, press the potato mixture firmly into the bottom and up the sides of each cup.
- Spritz each nest with butter flavored cooking spray or, you can drizzle them with a couple of tablespoons of melted butter.
- Place the potato nests into the oven and bake for 22-25 minutes until golden.
- Remove the pan from the oven and gently run a knife or an off set spatula around each nest to loosen the edges. Don't attempt to remove them immediately, allow them to rest in the pan for around 2 minutes.
- To melt the cheese completely sprinkle the nests with the shredded cheese during the last 2 minutes of baking. Otherwise, sprinkle the shredded cheese into the warm nests on the counter.
- To assemble, Top with a tablespoon of grated colby-jack cheese.
- Dollop sour cream into the center of each nest.
- Sprinkle the crumbled bacon on top, and garnish with finely chopped parsley or chives. Serve warm.