Mini Potato Crispers

2 cups frozen hash brown potatoes, thawed
1 egg white
¼ t. celery salt
1/8 t. cayenne or lemon pepper
2 large T. of finely diced pancetta or bacon
2 t. chopped green onion
1 t. Italian Seasoning
Olive oil
¼-1/3 cup whipped cream cheese (any flavor)
Paprika and finely chopped fresh chives or parsley (if desired)

Preheat oven to 375 degrees. Lightly grease a mini-muffin pan (24 count) and set aside. Press extra moisture out of the potatoes until they’re dry and place in bowl. Lightly whisk egg white and add to bowl, along with celery salt and your choice of pepper. Lightly toss ingredients and shape about 1 Tablespoon of potatoes into each muffin cup, on the bottom and up the sides. Bake for 20 minutes or until toasty brown; remove from pan after a few minutes and place on wire rack.

For filling: Pour a little olive oil into a frying pan and sauté pancetta, onion and Italian seasoning together over medium high heat. When pancetta starts to nicely brown, remove from heat and drain. Mix into cream cheese.

Stuff toasted potato cups with a small dollop of the pancetta cream cheese, then sprinkle with chives or parsley and a little paprika. Tip: I like to serve these with a drizzle of Ranch dressing too!