LOADED PULLED PORK CUPS RECIPE

INGREDIENTS

20 ounces of refrigerated minced hash brown potatoes 3/4 cup parmesan cheese, grated 2 sizable beaten egg whites 1 teaspoon garlic salt seasoned with parsley flecks Half a teaspoon of onion powder 1/4 teaspoon pepper 2 to 3 cups minced, cooked barbecue pork 1 cup Colby-Monterrey Jack cheese, grated 1/2 cup minced scallions in sour cream

STEP-1

In a large basin, combine the hash browns, parmesan cheese, egg whites, and seasonings. One-eighth muffin cups, greased thoroughly; press the batter into the bottoms and up the sides to form cups.

INSTRUCTION

STEP-2

22 to 25 minutes at 450 degrees, or until the edges are golden brown. Before removing from pans, run a knife around the sides of each cup and allow to settle for five minutes.

STEP-3

Concurrently, flesh extracted pork.

Step-4

Cheese is sprinkled into containers. Each is garnished with bacon, sour cream, and pork. Add a sprinkle of scallions.

Step-5

Keep toasty.

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