For a portable breakfast, make these hashbrown muffin cups for a tasty way to use up those big bags of potatoes. Frugal, delicious, and convenient. You try par-baking these, freezing them and then baking them when you need a breakfast in a pinch. Serve alongside fried eggs with a side of bacon for a classic breakfast!
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 6 medium Ontario yellow potatoes (each 5 oz/150 g), peel-on and scrubbed
- 1/2 cup (125 mL) grated Parmesan cheese
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp (2.5 mL) smoked paprika
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
- 2 tbsp (30 mL) melted butter
- Sour cream, for serving
- Add potatoes to a large saucepan. Cover with water by 2-inches (5 cm); season generously with salt. Bring to a boil set over medium heat. Cook potatoes in gently boiling water for 20 minutes or until just tender. Drain and cool completely.
- Preheat oven to 350°F (180°C). Grease and flour a 12-cup and a 6-cup muffin pan. Set aside.
- Peel potatoes and grate into large bowl. Add cheese, green onions, garlic, smoked paprika, salt and pepper. Toss gently, stirring in melted butter. Divide mixture between prepared muffin cups and gently press with back of a spoon. Bake for 40 to 45 minutes or until edges are browned and tops are lightly golden brown and set.
- Cool on rack for 10 minutes. Run a small knife along edges of each muffin cup to loosen edges. Serve warm or room temperature with sour cream, if desired.