Cheesy Idaho® Potato Hashbrown Muffins

Cheesy Idaho® Potato Hashbrown Muffins

Bill Jump
Hyatt Regency Irvine

Yield: 12 muffins



  1. Pre-heat oven to 350*F.
  2. Beat eggs, yogurt, sea salt, ground pepper and chives together.
  3. In large skillet, melt whole butter, saute' peppers and onions for about 2 minutes. Add shredded Idaho® potatoes and saute' until golden brown.
  4. Remove from heat and cool slightly to touch.
  5. Using regular flexi muffin molds, place approximately 1 1/2 ounces 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 ounce into each "cup"; top with more potato mixture.
  7. Stir egg mixture and carefully pour into each mold; do not overfill.
  8. Bake at 350*F for approximately 25 minutes or until knife comes out clean when inserted.