Sweet Potato Hash Brown Cups

I’m sure by now you have all figured out that I love to make foods in a muffin pan. They look so darned cute and usually, and I use that term loosely, helps me with portion control. Umm, let’s just say these hash browns got totally out of portion control! I could not stop eating them!

Sweet Potato Hash Brown Cups

To make them I grated the sweet potatoes using the coarsest blade of a box grater. It took a few minutes, but it was worth it! Then I tossed everything in a bowl, except the green onions and baked in the muffin pan. I baked mine a bit longer as I like my potatoes crispy.

Sweet Potato Hash Brown Cups

Top with the green onions and if you choose a dollop of sour cream, salsa, or ketchup. Bet ya can’t eat just one!

Sweet Potato Hash Brown Cups

Sweet Potato Hash Brown Cups
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Nutrition Facts
Serving Size
571g
Amount Per Serving
Calories 1201
Calories from Fat 614
% Daily Value *
Total Fat 70g
107%
Saturated Fat 19g
94%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 41g
Cholesterol 59mg
20%
Sodium 1723mg
72%
Total Carbohydrates 108g
36%
Dietary Fiber 13g
54%
Sugars 20g
Protein 39g
Vitamin A
756%
Vitamin C
33%
Calcium
97%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large sweet potatoes, grated
  2. 2/3 cup parmesan cheese, grated
  3. 1/2 cup Panko breadcrumbs
  4. 3-4 tablespoons olive oil
  5. Salt and pepper to taste
  6. Dash of onion or garlic powder
  7. 2 green onions, chopped
Instructions
  1. Preheat oven to 350 degrees. Spray a 12 cup regular sized muffin pan with cooking spray and set aside.
  2. In a large bowl add all of the ingredients except for the green onions. Gently mix until combined. (Note: If using regular potatoes instead of sweet potatoes be sure to place shredded potatoes in a paper towel and wring out any access water. This will help them get crispy.)
  3. Fill muffin cups to the top and press down with a spoon until full. They will shrink when baking.
  4. Bake for about 30-40 minutes depending on your oven.
  5. Remove from oven and cool for 15 minutes on a wire rack before removing.
  6. Top with green onions, sour cream, ketchup, or salsa.
Adapted from Averie Cooks
Adapted from Averie Cooks
Kim's Healthy Eats http://www.kimshealthyeats.com/
Enjoy!

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