Cheesy Hash Brown Rounds

cheesy hash brown rounds
Cheesy Hash Brown Rounds
Makes 2 dozen
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  1. 2 tablespoons butter
  2. 2/3 cup chopped onion
  3. 1/2 teaspoon garlic powder
  4. 1/2 teaspoon seasoned salt
  5. 1/4 teaspoon ground red pepper
  6. 2 (20-ounce) packages refrigerated shredded hash brown potatoes
  7. 1 cup shredded sharp Cheddar cheese
  8. Garnish: chopped fresh parsley
  1. Preheat oven to 350°. Spray 24 muffin cups with nonstick cooking spray.
  2. In a large skillet, melt butter over medium-high heat. Add onion and next 3 ingredients; cook for 5 minutes or until onion is softened. Stir in potatoes. Divide mixture among prepared pans, pressing firmly into bottom of cups.
  3. Bake for 40 minutes. Using a spoon, press hash browns down into muffin cups.
  4. Bake 15 minutes more. Sprinkle with cheese, and bake 5 minutes more. Let cool in pans for 5 minutes; remove from pans, and serve immediately. Garnish with parsley, if desired.
Paula Deen Magazine