3 cups frozen country style hash brown potatoes
3 tablespoons olive oil
¼ teaspoon salt
4 ounces Cabot Horseradish Cheddar, grated (about 1 cup)
6 slices crisp-cooked bacon, coarsely crumbled
1 tablespoon fresh thyme leaves
PREHEAT oven to 450°F.
THAW potatoes in microwave or at room temperature (they will sink to about 2 cups). In medium bowl, stir together potatoes, oil and salt until potatoes are thoroughly blended with oil.
PLACE potato mixture in about 24 rounded mounds on two baking sheets, using about 1 tablespoon per crisp.
BAKE for 10 minutes in middle of oven.
REMOVE from oven and turn over each crisp with spatula, pressing to flatten. Bake for 5 to 8 minutes longer or until well browned and crisp on edges.
Sprinkle with cheese, bacon and thyme and return to oven just until cheese is melted, about 1 minute.
TRANSFER to serving plate and let stand for a minute before serving.
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