Baked Parmesan Edamame Bites With Creamy Wasabi Dip Recipes
EDAMAME PARMESAN
Provided by Trisha Yearwood
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toss the edamame with the olive oil to coat in a medium bowl. In a separate small bowl, mix the Parmesan and garlic powder with some salt and pepper. Add the Parmesan mixture to the edamame mixture and toss.
- Spread the edamame on a rimmed baking sheet and bake, turning once halfway through, until the cheese just starts to brown, 10 to15 minutes. Store in an airtight container.
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- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside.
- To a large bowl, add all ingredients (other than ketchup or sour cream) and gently toss to combine. Very important note about the potatoes – I grated them by hand on the coarsest blade of a box grater. Every cup or so of grated potatoes, place potatoes inside double or triple layered paper towels and wring out very well over the sink. The drier the potatoes are, the crispier the hash browns will be.
- Bake for about 40 minutes, or until edges are browned with lightly golden tops that are set. Start checking at 30 minutes, but baking could take much longer than 40 minutes depending on potatoes used, their moisture level, pan size, oven and climate variance, and personal preference for crispiness.
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