▢20 oz shredded hash brown potatoes refirgerated ▢3/4 cup shredded parmesan cheese ▢2 large egg whites beaten ▢1 tsp garlic salt (with parsley flakes) ▢1/2 tsp onion powder ▢1/4 tsp pepper ▢2-3 cups barbecued pork cooked and shredded ▢1 cup shredded colby-monterrey jack cheese ▢1/2 cup sour cream ▢minced chives
Mix together your hash browns, parmesan cheese, egg whites and seasonings in a large bowl.
Divide among 18 well-greased muffin cups; form a cup by pressing into bottoms and up the sides.
Bake at 450 for 22-25 minutes until edges are golden brown.
Carefully run a knife around the sides of each cup and let cool for 5 minutes before removing from pans. Meanwhile, prepare pulled pork.
Sprinkle cheese into cups. Top each with pork, sour cream and bacon. Sprinkle with chives. Serve warm. Enjoy!