Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake, and then collect the compliments.
—MELISSA SPERKA GREENSBORO, NC
PREP: 40 MIN. • BAKE: 25 MIN. • MAKES: 1 1/2 DOZEN
1 package (20 ounces) refrigerated shredded hash brown potatoes
3/4 cup shredded Parmesan cheese
2 large egg whites, beaten
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 cup shredded Colby-Monterey Jack cheese
1/2 cup sour cream
5 bacon strips, cooked and crumbled
Minced chives
1. Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potato mixture among 18 well-greased muffin cups; press onto the bottoms and up the sides to form cups.
2. Bake 22-25 minutes or until edges are dark golden brown. Carefully run a knife around the sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat the pulled pork according to the package directions.
3. Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm.