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  • Prep
    15 min
  • Total
    50 min
  • Servings
    12

Root Veggie and Cheddar Cheese Hash Browns

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

Toppings

  • Sour cream
  • Chives, finely chopped

Directions

  1. Preheat oven to 190 °C (375 °F) with the rack in the top position.
  2. Add all ingredients to a large bowl and mix together until fully incorporated.
  3. 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.
  4. Bake for 25 minutes, then increase the heat to 220 °C (425 °F) and continue baking for about 5 minutes.
  5. 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.