Make Ahead, Quick Fix

Cheesy Herb–Hash Brown Cups

Prep Time: 15 Minutes Start to Finish: 1 Hour 25 Minutes 12 servings

• 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
• 1 cup shredded Gruyére or Swiss cheese (4 oz)
• ½ cup shredded Parmesan cheese (2 oz)
• ¼ 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
• ½ teaspoon freshly ground pepper
• ¼ teaspoon garlic powder
• 1 egg white, beaten
• 2 tablespoons olive oil
• Sour cream, chopped red bell pepper and thyme sprigs, if desired

1 Heat oven to 350°F. Generously spray 12 regular-size nonstick muffin cups with cooking spray.

2 In large bowl, stir together all ingredients except the sour cream, bell pepper and thyme sprigs until well blended. Spoon mixture evenly into muffin cups, about ½ cup in each; press firmly into cups.

3 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.

1 Serving: Calories 120; Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 5g Exchanges: ½ Starch, ½ Medium-Fat Meat, ½ Fat Carbohydrate Choices: ½

Make-Ahead Magic These hash brown cups can be assembled up to 24 hours in advance. Cover with plastic wrap and refrigerate. Uncover and bake as directed.