Monday, January 26, 2015
These cheesy Hashbrown Cups with Ranch are so easy to make and so good!
One 26-ounce bag shredded hashbrowns
1 packet Ranch dip mix
1 C shredded cheese (I used Cheddar, but any will work)
1/4 C shredded Parmesan cheese
2 teaspoons garlic powder
Red chili flakes, to taste
3 T melted butter
Preheat the oven to 375 degrees. Place the hashbrowns in a towel and squeeze out as much water as you can. Put them in a bowl and stir in the remaining ingredients. Spray 12-cup muffin tin with nonstick spray. Fill each cup to the top with the filling. I only had enough to fill 11 of the cups. Bake the cups for 30-40 minutes or until the hashbrowns are well browned and fork tender.