Steps to Prepare Pancake Pantry Hash Browns

Cheesy Hash Brown Cups

A pancake pantry discovery, fresh banana wedges rolled up in thin pancakes and topped with our own pineapple syrup.

Recipe Summary Cheesy Hash Brown Cups

Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!

Ingredients | Pancake Pantry Hash Browns

3 cups Simply Potatoes® Shredded Hash Browns

¼ cup butter or margarine

¼ teaspoon salt

½ pound ground Italian sausage

½ cup finely chopped mushrooms

½ cup finely chopped red bell pepper

2 cups AllWhites® egg whites

½ teaspoon dried Italian seasoning

½ cup Crystal Farms® Finely Shredded Cheddar Cheese

Directions

Heat oven to 400 degrees F. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine hash browns, melted butter and salt; mix well. Press about 1/4 cup hash brown mixture into each muffin cup lining bottom and sides. Bake for 12 to 15 minutes or until edges are golden brown.

Meanwhile, brown Italian sausage in 10-inch skillet; drain fat. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.

In small bowl combine AllWhites and Italian seasoning; mix well. Pour AllWhites over sausage mixture filling each muffin cup equally. Sprinkle with cheese. Bake for 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.

Info | Pancake Pantry Hash Browns

prep: 25 mins cook: 15 mins total: 40 mins Servings: 12 Yield: 12 servings

TAG : Cheesy Hash Brown Cups

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