Cheesy IdahoŽ Potato Hashbrown Muffins
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 10 MIn.
Cook Time: 35 Min.
Prep Time: 10 MIn.
Cook Time: 35 Min.
What you need:
* 5 eggs
* 2 oz. plain yogurt, (1/4-c.)
* 1/2 tsp. sea salt
* 1/2 tsp. fresh ground black pepper
* 1/4 c. chopped chives
* 2 oz. butter, (1/4-c.)
* 2 oz. diced onion, (1/4-c.)
* 2 oz. diced red and yellow peppers, (1/4-c.)
* 3 large IdahoŽ potatoes, shredded
* 4 oz. cheddar cheese, grated
* 4 oz. Monterey jack cheese, grated
* 2 oz. plain yogurt, (1/4-c.)
* 1/2 tsp. sea salt
* 1/2 tsp. fresh ground black pepper
* 1/4 c. chopped chives
* 2 oz. butter, (1/4-c.)
* 2 oz. diced onion, (1/4-c.)
* 2 oz. diced red and yellow peppers, (1/4-c.)
* 3 large IdahoŽ potatoes, shredded
* 4 oz. cheddar cheese, grated
* 4 oz. Monterey jack cheese, grated
What to do:
1. Preheat oven to 350°F
2. Beat eggs, yogurt, sea salt, ground pepper and chives together.
3. In large skillet, melt whole butter, sauté peppers and onions for about 2 min. Add shredded IdahoŽ potatoes and sauté until golden brown.
4. Remove from heat and cool slightly to touch.
5. Using regular flexi muffin molds, place approx. 1-1/2 oz. of potato mixture in each section; manipulate mixture so it coats the bottom and sides of each mold, forming a cup.
6. Combine cheeses and place about 1/2 oz. into each "cup;" top with more potato mixture.
7. Stir egg mixture and carefully pour into each mold; do not over fill.
8. Bake at 350°F for approx. 25 min. or until knife comes out clean when inserted.
Recipe courtesy of Bill Jump, Chef, Hyatt Regency Century Plaza, Los Angeles, CA
2. Beat eggs, yogurt, sea salt, ground pepper and chives together.
3. In large skillet, melt whole butter, sauté peppers and onions for about 2 min. Add shredded IdahoŽ potatoes and sauté until golden brown.
4. Remove from heat and cool slightly to touch.
5. Using regular flexi muffin molds, place approx. 1-1/2 oz. of potato mixture in each section; manipulate mixture so it coats the bottom and sides of each mold, forming a cup.
6. Combine cheeses and place about 1/2 oz. into each "cup;" top with more potato mixture.
7. Stir egg mixture and carefully pour into each mold; do not over fill.
8. Bake at 350°F for approx. 25 min. or until knife comes out clean when inserted.
Recipe courtesy of Bill Jump, Chef, Hyatt Regency Century Plaza, Los Angeles, CA