Potato Crisps with Horseradish Cheddar & Bacon

Name: Potato Crisps with Horseradish Cheddar & Bacon
Yield: 24
Ingredients: 3 cups frozen country style hash brown potatoes; 3 tablespoons olive oil; ¼ teaspoon salt; 4 ounces Cabot Horseradish Cheddar, grated (about 1 cup); 6 slices crisp-cooked bacon, coarsely crumbled (optional); 1 tablespoon fresh thyme leaves

Servings

24 appetizers

Try this easy and versatile appetizer recipe with a zing of Cabot Horseradish Cheddar. Omit the bacon for a vegetarian treat, and substitute any Cabot cheese to change up the flavors. You can even choose a different topping like Cabot Ranch Dip or Salsa Grande Dip. Just make sure the potato crisps are nice and, well - crispy!

Ingredients

3 cups frozen country style hash brown potatoes
3 tablespoons olive oil
¼ teaspoon salt
4 ounces Cabot Horseradish Cheddar, grated (about 1 cup)
6 slices crisp-cooked bacon, coarsely crumbled (optional)
1 tablespoon fresh thyme leaves

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Directions

PREHEAT oven to 450°F.
THAW potatoes in microwave or at room temperature (they will sink to about 2 cups). In medium bowl, stir together potatoes, oil and salt until potatoes are thoroughly blended with oil.
PLACE potato mixture in about 24 rounded mounds on two baking sheets, using about 1 tablespoon per crisp.
BAKE for 10 minutes in middle of oven.
REMOVE from oven and turn over each crisp with spatula, pressing to flatten. Bake for 5 to 8 minutes longer or until well browned and crisp on edges.
SPRINKLE with grated cheese, bacon and thyme and return to oven just until cheese is melted, about 1 minute.
TRANSFER to serving plate and let stand for a minute before serving.