Monday, January 14, 2013

Cheesy hash brown muffins with bacon

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Have you ever woken up in the morning with a powerful urge to make one very specific thing for breakfast?

That's how I ended up making these hash brown muffins.

I woke up last weekend and all I could think about were crispy hash browns mixed with eggs, gooey melted cheese and crisp bits of smoky bacon.

Why? No idea.

Most of the recipes I found for hash brown muffins call for frozen hash browns, which, as my friend Don Odiorne at the Idaho Potato Commission informed me, are par-cooked and therefore drier than grated fresh potatoes. I only had fresh potatoes in the house. Don advised me to grate them and then squeeze the moisture out by wringing them in a clean towel.

Sound advice, I'm sure. Which I ignored. Because it was Sunday morning and I was just plain lazy. Guess what? Didn't matter. They turned out just right.



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Hash brown muffins with bacon
Crispy shredded potatoes, gooey melted cheese and crispy bits of bacon, all bound together with beaten eggs - that's my idea of a good breakfast.
Ingredients
  • 2 large large Russet potatoes, skin on, scrubbed and grated
  • 4 eggs, lightly beaten
  • 1 1/2 cups Cheddar cheese, grated, divided (substitute mozzarella, Monterey jack, or pepper jack)
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, chopped
  • 1/8 teaspoon salt
  • freshly ground pepper
Instructions
Preheat the oven to 400 degrees. Spray a 12-cup muffin tin with nonstick cooking spray.In a large bowl, mix the potatoes, eggs, 1 cup of the cheese, bacon and green onions. Add salt and a healthy dose of ground pepper.Divide the potato mixture evenly among the 12 muffins cups. Bake 25 minutes, then remove the pan from the oven and divide the remaining 1/2 cup cheese over the tops of the muffins. Return the pan to the oven and bake another 10 minutes.Cool the hash brown muffins in the pan 5 minutes. To unmold, use an offset spatula or butter knife to loosen each muffin and gently lift it out of the pan.Serve hot or warm. Can be reheated in the oven or microwave (although the muffins will get a little soggy in the microwave - don't overdo it).
Details
Prep time: Cook time: Total time: Yield: 12 muffins

5 comments:

Gloria - The Ginger Snap Girl said...

Erika, you're making me hungry at 10:37 pm. I love the muffin cup thing. Individual portions and more surface area for crispiness to happen. Looks fantastic!

Rocky Mountain Woman said...

I will have to try this not only because it looks wonderful, but because it will give me an excuse to buy one of those cool muffin pans...

Erika Kerekes said...

@Rocky - I know, isn't the square muffin pan cool? It's a little harder to clean than a round-hole one, but I really like it. I got it on clearance at Marshall's I think. (The recipe works perfectly well in a round muffin tin. :) )

Emily B said...

Erika, I just found your blog and love it! great stuff

Emily @ Upstate Country House

Erika Kerekes said...

@Emily, thank you and I'm so glad you found me! Can't wait to look at yours. Do you really live in an Upstate Country House?

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