Description
Crispy baked hash browns shaped into golden muffin sized nests with tender shredded potatoes and melted cheddar woven through. Perfectly seasoned and oven baked for crunchy edges and a soft, savory center.
Ingredients
Units
Scale
- 4 medium russet potatoes, about 800 grams, peeled and shredded
- 150 grams shredded cheddar cheese
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 200 degrees Celsius and lightly grease a muffin tin with olive oil.
- Peel and shred the russet potatoes using a box grater. Place them in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl combine shredded potatoes, cheddar cheese, egg, olive oil, salt, black pepper and garlic powder. Mix until evenly combined.
- Divide the mixture evenly into the muffin tin cups. Press firmly to form compact nests.
- Bake for 30 to 35 minutes until golden brown and crispy on the edges.
- Allow to cool in the tin for 5 minutes, then gently loosen with a knife and remove.
- Serve warm and enjoy.
Notes
- Squeezing out excess moisture from the potatoes is key for crispiness.
- Do not underbake, deep golden color means better texture.
- Reheat in the oven at 180 degrees Celsius for 8 to 10 minutes to restore crispness.
- Can be frozen for up to 1 month and reheated directly from frozen.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg