Cheesy Hashbrown Muffins
With crispy potato on the outside and a scrumptious egg and cheese filling, this fusion of a hashbrown and a muffin makes for a great breakfast on the go or a welcome addition to school lunchboxes.
How long will it take?
40 minutes
What’s the serving size?
Makes 6
What do I need?
- 500 g potatoes (King Edward, Dutch Creams or similar)
- 1 tbsp olive oil
- 1 tbsp butter, melted
- 4 large free-range eggs
- 40g cheddar, grated
- 40g parmesan, grated
- 1 small zucchini, grated and liquid squeezed out
- 1 tbsp chives, finely chopped
- ½ cup frozen peas
- Salt and freshly ground pepper
How do I make it?
- Pre-heat oven to 200C.
- Spray a 6 cup large muffin pan with cooking spray and set aside.
- Peel and coarsely grate the potatoes and place them in a colander or clean tea towel and squeeze out as much liquid as possible.
- Place grated potato into a large bowl and add olive oil, melted butter, salt and pepper and mix well to combine.
- Divide the potato mixture between the muffin cups, pressing it firmly into the bottom and up the sides. Bake for 15 minutes or until the potato is golden. Remove from oven and set aside.
- Reduce oven to 180C.
- In a large bowl whisk the eggs with a pinch of salt and pepper. Stir through the cheddar, parmesan, zucchini, chives, and peas.
- Carefully pour egg and cheese mix into the hashbrown cups and bake in the oven for a further 15 minutes or until the eggs have set.
- Allow to cool slightly in the muffin pan before removing and cooling on a wire rack.
