Here's what you need: olive oil, small yellow onion, garlic, ground beef, salt, pepper, fresh spinach, large russet potatoes, large egg, onion powder, garlic powder, shredded parmesan cheese, shredded cheddar cheese, marinara sauce, fresh parsley
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
- Sauté the onion until golden and translucent, about 5 minutes.
- Add the garlic, ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.
- Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
- Peel the potatoes and grate.
- Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
- In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining ½ teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.
- Line a small bowl with plastic wrap.
- Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.
- Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
- Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
- Chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
- Serve topped with marinara sauce and parsley.
- Enjoy!
Nutrition Facts : Calories 791 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 7 grams, Protein 47 grams, Sugar 6 grams
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Jack Sangha
[email protected]These were a bit too crispy for my taste, but I think I just cooked them for too long.
Mudde Allan
[email protected]I'm not a fan of the texture of hash browns, but these were actually really good.
md shownok
[email protected]These were a great way to use up leftover mashed potatoes. I'll definitely be making them again.
Xiluvelo Banyeni
[email protected]I made these for my kids and they loved them. They're a great way to get them to eat their vegetables.
Tanha Tahani
[email protected]These were amazing! I'm so glad I found this recipe.
The Cardenas
[email protected]These were a little bland for my taste. I think I'll add some more seasonings next time.
Nour Nageh
[email protected]I've never made hash brown bombs before, but these were so easy to follow.
Arslan Prince
[email protected]These were perfect for my breakfast party. They were easy to make and everyone loved them.
Logan Russell
[email protected]I'm not a huge fan of hash browns, but these were really good. I'll definitely be making them again.
Charles Garner
[email protected]These were delicious! I used cheddar cheese instead of mozzarella and they were still amazing.
Mukiibi Muhammad
[email protected]I followed the recipe exactly and my hash brown bombs turned out soggy.
Vinamra GupTa
[email protected]These were a bit too greasy for my taste.
Sophie Howe
[email protected]I love that these hash brown bombs can be made ahead of time and then reheated.
Crush Man
[email protected]These were a little more work than I expected, but they were worth it. They were crispy and flavorful.
Raven 060
[email protected]So easy to make and so delicious! I will definitely be making these again.
abdulla bin khalek
[email protected]I've made these hash brown bombs several times now and they always turn out perfect. They're a great way to use up leftover mashed potatoes.
Mehedi patha মেহেদী পাতা
[email protected]These hash brown bombs were a hit at my last brunch party! Everyone loved the crispy outer layer and the fluffy potato interior.