Hash Brown Canapés
Serves: 12
 
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
  1. Preheat oven to 400°. Grease a 12-well mini muffin pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Gently remove potato cups from pan. Top each potato cup with crumbled bacon and apple mixture.
  7. Garnish with fennel fronds, if desired. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/hash-brown-canapes-recipe/