Hash Brown Bombs

If you follow this recipe exactly, it's a bit of a task. Just the act of shredding 5 large potatoes can take forever (and some of the skin off your fingers). That said you can read in my notes how I made a workaround for that.

The boys liked the meat, just plain. They were snacking on it while we were prepping, and ate the leftovers. In all, it was an interesting meal, but I'm not sure it's worth the time and effort, at least for an after work meal. I suppose you could make the balls the night before and then just do the cooking the day of. It's up to you.

• 1 Tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef
• 2 tsp salt, divided
• 1 tsp pepper, divided
• 2 cups fresh spinach
• 5 large russet potatoes
• 1 large egg
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 cup shredded Parmesan cheese
• 1/2 cups shredded cheddar cheese
• marinara sauce, warmed, for serving
• fresh parsley, chopped, for serving

In a large pan over medium heat, heat the olive oil until shimmering, then add onion. Saute onion until golden and translucent, about 5 minutes.

Add garlic, ground beef, 1 tsp salt, and 1/2 tsp pepper. Break down with spatula and cook until brown and cooked through. Add spinach and stir until wilted. Remove pan from the heat and set aside. 

Peel potatoes and grate. Place shredded potatoes in a kitchen towel over a bowl and wring out the water. 

In another large bowl add shredded potato, egg, remaining tsp of salt, remaining 1/2 tsp of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined. 

Line a small bowl with plastic wrap. Place 1 cup 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 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 degrees. Remove plastic wrap and 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. 

NOTES: I was lazy and didn't shred my own potatoes. I had a bunch of frozen hash brown potatoes at the house so I just guessed how much I needed and used these instead. Worked just fine and was a lot less trouble. 

Serves 4

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Recipe from https://tasty.co