Description
Crispy shredded potato nests filled with tender garlic Parmesan cabbage and topped with melted sharp cheddar and parsley.
Ingredients
- 3 cups shredded potatoes or thawed frozen hash browns
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups finely shredded green cabbage
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- ½ cup grated Parmesan cheese
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Optional: Sour cream or ranch dressing
Instructions
- Preheat the oven to 400°F (200°C). Generously grease a standard 12-cup muffin pan with nonstick cooking spray.
- Place the shredded potatoes or thawed hash browns in a clean kitchen towel. Squeeze firmly to remove excess moisture.
- In a large bowl, combine the dried shredded potatoes, 1 cup cheddar, ½ cup Parmesan, egg, melted butter, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until evenly coated.
- Divide evenly among the 12 muffin cavities. Press firmly against the bottoms and sides to create hollow potato nests.
- Bake for 20–25 minutes until golden brown and crispy around the edges.
- While the potato cups bake, melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the finely shredded green cabbage. Sauté for 5–7 minutes until softened and tender.
- Add the minced garlic. Stir in onion powder, salt, and black pepper. Cook another minute until fragrant.
- Stir in ½ cup grated Parmesan and mix until evenly coated. If excess moisture remains, allow it to evaporate before filling the cups.
- Remove the golden shells from the oven and keep them inside the muffin pan. Spoon the warm cabbage filling evenly into the 12 cups.
- Sprinkle 1 cup shredded cheddar over the filling, then finish with the remaining ¼ cup grated Parmesan.
- Return the pan to the oven. Bake another 5–7 minutes until the cheese is melted, bubbly, and lightly golden.
- Remove the pan from the oven and rest approximately 5 minutes. Carefully loosen the edges with a small spatula and lift each cup without breaking the shell.
- Arrange on a platter, sprinkle with chopped fresh parsley, and serve warm with optional sour cream or ranch dressing.
Notes
Squeeze excess moisture from shredded potatoes and press the mixture firmly into the muffin cavities. Prebake the shells before filling. Cook the cabbage until tender and evaporate excess moisture. Add cheddar and Parmesan topping before the second bake.
Refrigerate leftovers in an airtight container for 3–4 days. Reheat at 375°F until hot and crispy; leftovers should reach 165°F internally. Prepare the potato mixture and cabbage filling separately ahead of time and refrigerate.
Yield: 12 potato cups; 6 servings of 2 cups each. Oven: 400°F (200°C). Listed total time excludes approximately 5 minutes resting before serving.
Timing: Allow 30–35 minutes cook time and 45–50 minutes total, plus approximately 5 minutes resting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 2 cups
