Hash Brown Haystacks

Filed under: Breakfast, Brunch, Side Dishes, Vegetables - Potatoes.

Hash browns laced with cheese and seasoned with the ideal salt free spice combo: Riley's Seasoning. A perfect breakfast/brunch accompaniment for French toast, quiches or egg entrees etc. This is one of Judy's exclusive inventions.

6 cups Shredded Hash Brown Potatoes (frozen)
3 Tsp Riley's Salt Free Seasoning (or to taste)
2/3 cup Sargento's Bistro Mozzarella Tomato Basil Shredded Cheese
2/3 cup Shredded Sharp Cheddar Cheese
2 pats of butter (real is best)
Non Stick Spray

Thaw frozen hash browns in microwave carefully, (50-70 percent power) so they don't get too hot. Mix with fingers to make sure potatoes are thawed. Sprinkle 2 Tsp of Riley's Seasoning on top. Add both cheeses and combine. Generously spray jumbo muffin tins and add potato mixture filling to fill tin. Place 1/4 of a butter pat in the middle. Sprinkle Riley's on top to taste. Bake in preheated 350 degree over for 40-45 minutes until browned. Loosen with small spatula around edges and flip tin on cookie sheet or pan. To serve flip stack over and place on serving plate. Garnish with your choice of parsley sprig, basil, chives or rosemary. **Prep ahead: This keeps well covered in the fridge overnight.
**Note: Riley's is available online: rileys-seasonings.com

Recipe Summary:
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Rating: 5 of 5 stars

Recipe Provided By:
Reagan's Queen Anne Bed and Breakfast
Hannibal, MO

Hannibal Bed and Breakfast Inns