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Ingredients
- 2 eggs
- 4 cups (12 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed
- 2 Tbsp. KRAFT Real Mayo Mayonnaise
- 1 cup KRAFT Shredded Cheddar Cheese
- 6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
Method
- Heat oven to 450 degrees F. Line 15x10x1-inch baking pan with foil; spray with cooking spray.
- Combine eggs, hash browns, mayo and cheese.
- Drop, by scant 1/2 cupfuls, into 6 mounds on baking sheet; press each with back of spatula to form 1/2-inch-thick patty.
- Bake 16 to 20 min.
- or golden brown, turning over after 10 min.
- Serve with sour cream.
