Everything tastes better with bacon, especially these baked cheesy hash browns. The hash browns are deliciously flavored with cheese, scallions and sour cream, then baked in a bacon crust and a crisp parmesan filling. The recipe is so simple you can almost make it blindfolded.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 1-¼ pound Potatoes
- 2 cups Sour cream
- 6 strands Green onions
- ½ cups grated cheddar
- Salt and pepper to taste
- 4 slices Gluten Free Bacon
- ¼ cups Gluten-free breadcrumbs, divided
- ¼ cups Grated parmesan
Preparation
Boil potatoes in salted water until tender, about 10 to 15 minutes. Drain and mash. Add sour cream, onions, cheddar cheese and season with salt and pepper. Mix lightly just enough to combine everything.
Preheat oven to 400ºF and line a baking sheet with parchment paper.
Divide the potato mixture into 4 balls. Flatten each ball into a 2-inch-high potato cake and wrap loosely in bacon. Secure the bacon with a toothpick. It is important that the bacon is loosely wrapped as the potatoes will puff up.
Place half of the breadcrumbs on a plate and dip the bottom of the potato cake in the breadcrumbs. Place the cakes on a prepared baking sheet.
Mix the remaining breadcrumbs with the Parmesan. Using a fork, trim the tops of the cakes and sprinkle with the breadcrumb-cheese mixture.
Bake for 30 to 35 minutes or until top is lightly browned and bacon is crisp. Let the hash browns set for 10 minutes before serving.
