Preheat the oven to 350 Degrees.
Sauté the ham on low heat until lightly browned. Keep aside.
Prepare Idaho Spuds Hashbrowns (soak for 12 minutes and drain, squeeze as much excess water as possible). Place into a bowl.
Add the ham (reserve a bit for garnish), cheese and 1 tbsp parsley to the hashbrowns. Season with salt and pepper. Mix well to combine.
Oil the muffin tray well (even if it is nonstick). Scoop about ½ cup of the hashbrown mixture and place in each muffin well. Flatten the top lightly with the back of a spoon.
Oven bake for about 20-25 minutes or until the top has turned golden brown.
Garnish with the remaining ham and parsley. Serve warm.
Ingredients
Directions
Preheat the oven to 350 Degrees.
Sauté the ham on low heat until lightly browned. Keep aside.
Prepare Idaho Spuds Hashbrowns (soak for 12 minutes and drain, squeeze as much excess water as possible). Place into a bowl.
Add the ham (reserve a bit for garnish), cheese and 1 tbsp parsley to the hashbrowns. Season with salt and pepper. Mix well to combine.
Oil the muffin tray well (even if it is nonstick). Scoop about ½ cup of the hashbrown mixture and place in each muffin well. Flatten the top lightly with the back of a spoon.
Oven bake for about 20-25 minutes or until the top has turned golden brown.
Garnish with the remaining ham and parsley. Serve warm.