Hash Brown Donuts
  • Olive oil cooking spray
  • 1 ounce of cooked bacon (about 3 slices), chopped
  • 1 large russet potato weighing about 1 pound (see notes #1)
  • 2½ tablespoons finely shredded cheddar cheese
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Fresh chopped parsley or chives (optional garnish)
  • Sour cream
  • Ketchup
  1. Preheat the oven to 425 degrees and liberally spray a standard 6 cavity, non-stick donut pan with olive oil cooking spray.
  2. Sprinkle a little bit of chopped bacon into each donut cavity. Set aside.
  3. Peel and finely shred (or grate) the potato and rinse it under cold running water in a fine mesh strainer until the water runs clear.
  4. Squeeze as much liquid out of the potatoes as you can (see notes #2).
  5. Transfer to a mixing bowl and add the rest of the bacon, along with the remaining ingredients. Stir/toss everything together thoroughly with a fork. Fill each donut cavity right up to the top edge of the pan, pressing the mixture down with the back of a spoon to compact it.
  6. Bake on the bottom rack of the oven for 20 minutes.
  7. To remove from the pan, gently loosen around the edges with a plastic knife or spatula.
  8. Garnish with fresh chopped parsley or chives and serve with ketchup and/or sour cream.
1. A one-pound russet potato that has been peeled, shredded, and squeezed of excess liquid will weigh about 8 ounces.
2. To remove liquid from the shredded potato, use a potato ricer (works great), or wrap the potatoes in a clean dish cloth or a nut milk bag and twist/squeeze it to extract as much liquid as possible.
3. Nutrition facts (listed below) do not include ketchup or sour cream.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/hash-brown-donuts/