Hash Brown Canapés
Scrumptious layers of hash brown potatoes, assorted cheeses, green onion, bacon, apple, and more create tasty Hash Brown Canapés. Hash Brown Canapés
Author: Tea Time Magazine Nov-Dec 2020
Servings 12 servings
Ingredients
- 1 cup frozen shredded hash brown potatoes
- ¼ cup coarsely grated Parmesan cheese
- ¼ cup chopped green onion
- 2 teaspoons olive oil
- ¾ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 4 ounces Brie cheese diced
- 3 strips bacon
- 1 cup diced Granny Smith apple
- ⅓ cup diced fennel
- ¼ cup diced red onion
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- Garnish: fennel fronds
Instructions
- Preheat oven to 400°.
- Grease a 12-well mini muffin pan with cooking spray.
- Line a rimmed baking sheet with paper towels.
- Place potatoes on pre-pared baking sheet and let thaw.
- Press all excess moisture out of potatoes.
- In a medium bowl, stir together thawed potatoes, Parmesan cheese, green onion, olive oil, ½ teaspoon salt, and pepper.
- Spoon 1½ tablespoons potato mixture into wells of prepared pan.
- Press potato mixture into bottom and up sides of wells.
- Bake for 20 minutes.
- Add a Brie piece to each potato cup.
- Bake until Brie melts and potato cups are crispy and golden brown, approximately 5 minutes more.
- Meanwhile, in a medium skillet, cook bacon over medium heat until crisp.
- Drain on paper towels.
- Crumble when cool.
- Reserve ½ teaspoon bacon grease in skillet.
- Add apple, fennel, red onion, brown sugar, vinegar, and remaining ¼ teaspoon salt.
- Sauté until soft and fragrant, 3 to 5 minutes.
- Gently remove potato cups from pan.
- Top each potato cup with crumbled bacon and apple mixture.
- Garnish with fennel fronds, if desired.
- Serve immediately.
