Hashbrown Muffins with Ham, Cheese and Sundried Tomatoes

February  3, 2016
0 Ratings
Photo by Dhanya Samuel
  • Makes 20
Author Notes

Who doesn’t love a good hashbrown….crispy, golden goodness that make our mornings brighter and delicious. But what could be better? Oven baked hashbrown muffins generously endowed with ham, parmesan and sundried tomatoes. —Dhanya Samuel

  • 100 grams ham, finely chopped
  • 5 potatoes (any starchy variety); grated
  • 1/2 cup sundried tomatoes; chopped finely
  • 2 tablespoons parsley; finely chopped
  • Salt, to season
  • Freshly milled black pepper; to season
  • 1 cup mozzarella; grated (or any melting cheese)
In This Recipe
  1. Sauté the ham on low heat till lightly browned. Keep aside.
  2. Pre-heat the oven to 160°C fan forced (180°C for conventional).
  3. Wash the grated potatoes once or twice in cold water to remove excess starch. Squeeze out the excess water in small batches and place in a bowl.
  4. Add the ham (reserve a bit for garnish), cheese, sundried tomatoes and 1 tbsp parsley to the potatoes; season with salt and pepper. Mix well to combine.
  5. Oil the muffin tray well (even if it is nonstick); scoop about ½ cup of the potato mixture and place in each muffin well. Flatten the top lightly with the back of a spoon.
  6. Oven bake for about 20-25 minutes or till the top has taken a golden brown colour.
  7. Garnish with the remaining ham and parsley; serve warm.

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