Cheese and Bacon Muffin Tin Hash Browns
A great way to make hash browns for a crowd!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2 lb starchy potatoes ((see notes))
- 2 1/2 tbsp olive oil (, separated)
- 1 cup grated cheese ((any melting cheese))
- 3 bacon rashers (, finely diced)
- 3/4 tsp salt
- Pepper
- 1 tbsp parsley (, finely chopped (for garnish - optional))
Instructions
- 1
Preheat oven to 180C/350F.
- 2
Heat 1/2 tbsp of olive oil in a pan over high heat. Add the bacon and sauté until crispy. Remove and drain on a paper towel.
- 3
Peel and grate the potatoes and place in a colander. Rinse under cold water for a few seconds (to remove starch which helps make them fluffy inside and also stops the potatoes from browning).
- 4
Working a handful at a time, squeeze out the excess water and place into the bowl.
- 5
Add most of the bacon (reserve some to garnish), 2 tbsp olive oil, salt, pepper and cheese. Mix well to combine.
- 6
Spray a 12 hole muffin tray with oil.
- 7
Place 1/3 cup (packed) of the mixture into each hole. Pat down lightly with the back of a spoon.
- 8
Bake for 30 minutes until dark golden brown on top.
- 9
Let stand for a few minutes before turning out from the muffin tray.
- 10
Garnish with parsley and remaining bacon, and serve immediately.