Root Veggie and Cheddar Cheese Hash Browns Recipe

Name: Root Veggie and Cheddar Cheese Hash Browns
Prep time: 15 min
Cook time: 35 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) Saputo triple Cheddar shredded cheese; 2.5 mL (½ tsp) sweet paprika; Salt and pepper, to taste; Sour cream; Chives, finely chopped

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) Saputo triple Cheddar shredded cheese
2.5 mL (½ tsp) sweet paprika
Salt and pepper, to taste
Sour cream
Chives, finely chopped

PREP TIME 15m	COOK TIME 35m	TOTAL TIME 50m
YIELD 12

Instructions

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.

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