I’m making my Mini Hash Brown Baskets for y’all today. My beloved hubby loves these, but then he’s a real meat and potatoes type of fellow. If you’ve got one of those at your place, this one’s for you!
“Mini Hash Brown Baskets”
3 and 1/2 cups frozen shredded hash browns, thawed
3 egg whites, lightly beaten
3/4 cup shredded 3 cheese blend– Asiago, Romano, and Parmesan
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
Olive oil cooking spray
Preferred toppings: (examples: shredded cheese, sour cream, crumbled bacon, chopped green onions, diced jalapeno peppers)
I’ve preheated the oven to 350 degrees. Earlier, I set out a bag of frozen hash browns. Now we’ll begin to build our hash brown baskets by measuring out three cups of thawed hash browns and stirring them together with our cheese blend. We’ll season this with onion powder, black pepper, and crushed red pepper and then we’ll stir in three beaten egg whites. That will be the base for our baskets.
We’ll spray a 12 cup muffin tin with nonstick cooking spray and divide the hash brown mixture among the cups, using about a 1/2 to 3/4 cup to each. We’ll press it into the bottom and sides of the tins, making a shallow indentation in the center of each one. Then we’ll lightly spray again with the olive oil cooking spray.
Bake 20-25 minutes or until the mini hash brown baskets are golden brown. Use a knife to release the edges of the individual baskets and lift them out with a serving spoon. Let ’em cool a few minutes on a serving tray and it’ll be time to top ’em! Feel free to use your preferred toppings. Some of ours would be shredded cheese, sour cream, crumbled bacon, chopped green onions, or diced jalapeno peppers. Or, all of the above. Yes, or all of the above.
I hope you’ll try my Mini Hash Brown Baskets! They’re mighty good eating from the All Things Southern kitchen to yours~