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Loaded Kalua Pork Cups

Featured in the Honolulu Star-Advertiser on March 20, 2019.

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Ingredients:

Loaded Kalua Pork Cups

  • Non-stick cooking spray
  • 1 (20-ounce) package refrigerated shredded hash browns
  • 3/4 cup shredded Parmesan cheese
  • 2 large egg whites, beaten
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 (16-ounces) container prepared kalua pork
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1/2 cup sour cream
  • 5 bacon strips, cooked and crumbled
  • Minced chives

Directions:

  1. Heat oven to 450°F.
  2. Coat 18 medium-size muffin cups with non-stick cooking spray.
  3. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended.
  4. Divide potato mixture among 18 well-greased muffin cups, press onto bottoms and up sides to form cups.
  5. Bake until edges are dark golden brown, 22-25 minutes.
  6. Carefully run a knife around sides of each cup.
  7. Cool 5 minutes before removing from pans to a serving platter.
  8. Meanwhile, in a medium pot, heat kalua pork on medium low until hot.
  9. Sprinkle cheese into cups.
  10. Top with pork, sour cream and bacon, sprinkle with chives.
  11. Serve warm.

Makes 18 cups.

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