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Root Veggie and Cheddar Cheese Hash Browns
250 mL (1 cup) white potatoes, grated
250 mL (1 cup) sweet potatoes, grated
250 mL (1 cup) carrots, grated
250 mL (1 cup) parsnip, grated
1 small shallot, minced
60 mL (4 tbsp) parsley, chopped
30 mL (2 tbsp) butter, melted
1 egg, whisked
15 mL (1 tbsp) all-purpose flour
60 mL (¼ cup)
Saputo triple Cheddar shredded cheese 2.5 mL (½ tsp) sweet paprika
Salt and pepper, to taste
Chives, finely chopped
Preheat oven to 190 °C (375 °F) with the rack in the top position.
Add all ingredients to a large bowl and mix together until fully incorporated.
Grease a muffin tin with non-stick vegetable oil spray and distribute the mixture among each of the 12 cups, pressing down slightly. The cups should be filled to about 1/3 from the top.
Bake for 25 minutes, then increase the heat to 220 °C (425 °F) and continue baking for about 5 minutes.
Let cool for approximately 5 minutes, then carefully remove the hash browns from the muffin tin with the tip of a knife. Serve hot, topped with sour cream and chopped chives.