Mini Mexican Potato Bites

Mini Mexican Potato Bites

1 package (20 ounces) Bob Evans Hash Brown Potatoes
1 cup grated Monterey Jack cheese
1 teaspoon finely diced cilantro
1 egg, beaten
½ cup salsa
¼ cup sour cream

Preheat oven to 400ºF. In large bowl, thoroughly combine potatoes, cheese, cilantro and egg. Divide mixture between 30 well-greased mini muffin cups, pressing potatoes into cups. Bake for 20-23 minutes or until browned and crisp. Turn out onto serving platter. Top each with salsa and sour cream.

Makes 30 appetizers

Source:
Bob Evans