For a better user experience based on the region you shop in, please allow to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Southwest Hash Brown Cups

Southwest Hash Brown Cups
downloadEmail This Post
Southwest Hash Brown Cups

Prep: 15 minutes
Bake: 35 minutes • Serves: 6

Nonstick cooking spray
4 slices thick-cut hickory smoked bacon, chopped
2-1/2 cups thawed Ore-Ida shredded hash brown frozen potatoes
3 tablespoons unsalted butter, melted
1 tablespoon fresh chopped chives
1/4 cup drained and rinsed black beans
1/4 cup thawed frozen corn
9 Eggland’s Best cage free large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup crumbled feta cheese
1 avocado, peeled, pitted and chopped
1/2 cup salsa

1.Preheat oven to 425°; spray 12-cup standard muffin pan with cooking spray. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.

2. In large bowl, toss hash browns, butter, chives and bacon; press about 1/3 cup onto bottom and up sides of each prepared cup. Bake cups 20 minutes or until golden brown; reduce oven temperature to 375°.

3. Divide beans and corn into cups. In large bowl, whisk eggs, salt and pepper; pour into cups and top with cheese. Bake hash brown cups 15 minutes or until internal temperature reaches 160°. Makes 12 hash brown cups.

4. Run knife around edges of hash brown cups to loosen; serve topped with avocado and salsa.

Approximate nutritional values per serving (2 hash brown cups):
336 Calories, 24g Fat (9g Saturated), 311mg Cholesterol, 588mg Sodium,
15g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 16g Protein

Dietitian’s Dish Tip(s):
Frozen hash browns make these cups crispier and easier for that diner-style flavor. Bonus points for piling them high with extra bell peppers and onions for vitamin C!

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube