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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
grams ham, finely chopped
potatoes (any starchy variety); grated
cup sundried tomatoes; chopped finely
tablespoons parsley; finely chopped
Salt, to season
Freshly milled black pepper; to season
cup mozzarella; grated (or any melting cheese)
- Sauté the ham on low heat till lightly browned. Keep aside.
- Pre-heat the oven to 160°C fan forced (180°C for conventional).
- 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.
- 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.
- 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.
- Oven bake for about 20-25 minutes or till the top has taken a golden brown colour.
- Garnish with the remaining ham and parsley; serve warm.