Hash Brown Bombs

Instructions

• 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!