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Potato and cheese snowballs




Source of Recipe


Marla


List of Ingredients




Potato and cheese snowballs

6 tablespoons (3/4 stick) butter, divided

1 package (30 ounces) frozen shredded hash brown potatoes, thawed

1 medium onion, chopped

1 tablespoon minced garlic

1 cup (4 ounces) shredded mozzarella cheese

1/4 teaspoon Italian seasoning

1 teaspoon salt

1/4 teaspoon black pepper



Recipe



1. In a large nonstick skillet, melt 3 tablespoons butter over medium heat. Add the potatoes, and cook, turning frequently, for 12 to 15 minutes, until browned. Place in a large bowl and set aside.

2. In the same skillet, melt the remaining 3 tablespoons butter then add the onions and garlic; sauté the onions and garlic until golden, being careful not to burn. Stir the onions and garlic into the potatoes. Add the remaining ingredients; mix well.

3. Preheat the oven to 400°F. Coat a baking sheet with nonstick cooking spray.

4. Using an ice cream scoop, scoop the potatoes into 12 equal-sized scoops, packing tightly, and place the scoops on the baking sheet.

5. Bake for 18 to 20 minutes, or until browned and heated through.

NOTE: These are great served right away, or they can be cooled, covered, and refrigerated overnight to serve for brunch or with dinner the next day. Just reheat in a 300°F. oven for 10 to 15 minutes, or until heated through.

Makes 12 servings