Cheese and Bacon Muffin Tin Hash Browns
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
12
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Calories
167 kcal
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Course
Breakfast
Cheese and Bacon Muffin Tin Hash Browns
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A great way to make hash browns for a crowd!
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Ingredients
- 1 kg / 2 lb starchy potatoes (see notes)
- 2 1/2 tbsp olive oil , separated
- 1 cup grated cheese (any melting cheese)
- 3 bacon rashers , finely diced
- 3/4 tsp salt
- pepper
- 1 tbsp parsley , finely chopped (for garnish - optional)
Instructions
- Preheat oven to 180C/350F.
- Heat 1/2 tbsp of olive oil in a pan over high heat. Add the bacon and sauté until crispy. Remove and drain on a paper towel.
- Peel and grate the potatoes and place in a colander. Rinse under cold water for a few seconds (to remove starch which helps make them fluffy inside and also stops the potatoes from browning).
- Working a handful at a time, squeeze out the excess water and place into the bowl.
- Add most of the bacon (reserve some to garnish), 2 tbsp olive oil, salt, pepper and cheese. Mix well to combine.
- Spray a 12 hole muffin tray with oil.
- Place 1/3 cup (packed) of the mixture into each hole. Pat down lightly with the back of a spoon.
- Bake for 30 minutes until dark golden brown on top.
- Let stand for a few minutes before turning out from the muffin tray.
- Garnish with parsley and remaining bacon, and serve immediately.
Notes
- You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
- I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
- You can make these a few hours in advance, then reheat them in the oven to make them crispy again. They can also be frozen after baking. To reheat, allow to thaw, then pop in the oven at 180C/300F for 15 minutes until crispy and heated through.
- Nutrition per serving.
Nutrition Information
Show Details
Serving
104g
Calories
167cal
(8%)
Carbohydrates
13.3g
(4%)
Protein
6.2g
(12%)
Fat
10.1g
(16%)
Saturated Fat
3.5g
(18%)
Cholesterol
17mg
(6%)
Sodium
365mg
(15%)
Potassium
386mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
100IU
(2%)
Vitamin C
22.3mg
(25%)
Calcium
80mg
(8%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 104g | |
| Calories | 167cal | 8% |
| Carbohydrates | 13.3g | 4% |
| Protein | 6.2g | 12% |
| Fat | 10.1g | 16% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 17mg | 6% |
| Sodium | 365mg | 15% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 80mg | 8% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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