Ingredients
3 1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped
1/2 cup grated Parm
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp. olive oil
Preparation
Preheat oven to 350 degrees. Coat 12 muffin tins with cooing spray; set aside. In large bowl, combine potatoes, onions, cheese, salt and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure pack mixture into each cup. Bake for 60 to 70 minutes in lower third of oven. Let rest for 5 minutes, run a small knife around the edge of each cup until loosened. gently lift each potato cup out, invert it, place on serving plate bottom side u.
