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Cheesy Idaho® Potato Hashbrown Muffins
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 10 MIn. Cook Time: 35 Min. What you need:
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+ 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 Idaho® 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 Idaho® 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 |
