Hash Brown Muffins (4 points)

2 servings (2 muffins each)

Ingredients:

8 oz russet potato, shredded

3 tbsp light grated parmesan cheese

1 tbsp dried chives

5 tsp real bacon bits

2 large eggs, slightly beaten

Directions:

Preheat the oven to 400F. Prepare a muffin tin by lightly spraying 4 wells with oil. Set aside.

Make sure your shredded potatoes are really dry by squeezing them in a towel to remove all excess moisture. Add to a large bowl.

Add the parmesan cheese, chives, bacon bits and slightly beaten eggs to the potatoes. Mix well.

Divide the mixture, evenly, into the 4 prepared muffin wells. Press down, a little bit.

Bake 30 minutes or until cooked through and slightly crispy.

Suggested Serving: Serve as a side dish, with eggs or all on their own.