Prep

15 min
Total

50 min
Serving

12

Root Veggie and Cheddar Cheese Hash Browns

Name: Root Veggie and Cheddar Cheese Hash Browns
Prep time: 15 min
Total time: 50 min
Yield: 12
Ingredients: 250 mL (1 cup) white potatoes, grated; 250 mL (1 cup) sweet potatoes, grated; 250 mL (1 cup) carrots, grated; 250 mL (1 cup) parsnip, grated; 1 small shallot, minced; 60 mL (4 tbsp) parsley, chopped; 30 mL (2 tbsp) butter, melted; 1 egg, whisked; 15 mL (1 tbsp) all-purpose flour; 60 mL (¼ cup) Armstrong Old Cheddar Shredded Cheese; 2.5 mL (½ tsp) sweet paprika; Salt and pepper, to taste; Sour cream; Chives, finely chopped

Our veggie and Cheddar Cheese hash brown cups are crispy on the outside and soft on the inside! A recipe combining fluffy potatoes, sweet potatoes, tender carrots, and parsnip. Serve with a touch of sour cream for the perfect balance of flavours.

Ingredients

250 mL (1 cup) white potatoes, grated
250 mL (1 cup) sweet potatoes, grated
250 mL (1 cup) carrots, grated
250 mL (1 cup) parsnip, grated
1 small shallot, minced
60 mL (4 tbsp) parsley, chopped
30 mL (2 tbsp) butter, melted
1 egg, whisked
15 mL (1 tbsp) all-purpose flour
60 mL (¼ cup) Armstrong Old Cheddar Shredded Cheese
2.5 mL (½ tsp) sweet paprika
Salt and pepper, to taste

Toppings

Sour cream
Chives, finely chopped

Directions

Preheat oven to 190 °C (375 °F) with the rack in the top position.
Add all ingredients to a large bowl and mix together until fully incorporated.
Grease a muffin tin with non-stick vegetable oil spray and distribute the mixture among each of the 12 cups, pressing down slightly. The cups should be filled to about 1/3 from the top.
Bake for 25 minutes, then increase the heat to 220 °C (425 °F) and continue baking for about 5 minutes.
Let cool for approximately 5 minutes, then carefully remove the hash browns from the muffin tin with the tip of a knife. Serve hot, topped with sour cream and chopped chives.

Root Veggie and Cheddar Cheese Hash Browns

Ingredients

Directions

Recipe Review

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