Parmesan Hashbrown Cups- perfect for cooking breakfast for a crowd! 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel 3 green onions, chopped (approx. 1/3 cup), both white and green parts 1/2 cup grated Parmesan cheese 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoon olive oil
Make these potatoes at holiday time for big dinners. They are easy to make: Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden. These are always a family fave in my house!!
Italian Crockpot Chicken -4 Boneless Skinless Chicken Breasts 16 Ounce Bottle of Italian Dressing (I used non fat) 1/2 Cup of Parmesan Cheese Italian Seasoning 4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired) 1/2 bag of mini carrots