Side Dishes
Enjoy this flavorful vegetable salad – a perfect side dish.
Description
Hash browns get upgraded to first class, with this scrumptious side dish recipe from our Betty Crocker Christmas cookbook. Who knew lowly hash browns could get such an amazing make-over with two decadent cheeses and fresh herbs. Not only is the taste irresistible, but this recipe goes from morning to night, either as a breakfast side dish or dinner accompaniment to any meat or poultry you want to serve with it.
Ingredients:
- 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
- 1 cup shredded Gruyère or Swiss cheese (4 oz)
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1/4 cup chopped green onions (4 medium)
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon garlic powder
- 1 egg white, beaten
- 2 tablespoons olive oil
- Sour cream, chopped red bell pepper and thyme sprigs, if desired
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Directions:
- Heat oven to 350°F. Generously spray 12 regular-size nonstick muffin cups with cooking spray.
- In large bowl, stir together all ingredients except the sour cream, bell pepper and thyme spring until well blended. Spoon mixture evenly into muffin cups, about 1/2 cup in each; press firmly into cups.
- Bake 50 to 60 minutes or until golden brown and crisp around edges. Cool 10 minutes. Remove from cups to serving platter or individual plates. Garnish with sour cream, red bell pepper and fresh thyme sprigs.
