My husband who is careful about how much he eats, ate 9 out of 12 of these. I have never seen him do anything like this, before.
These turn out to be soft and creamy in the inside and crisp on the outside. Just right.
I found this recipe on the Yummy Life and did change it, not because I would not have loved it, as it was originally made but because I like a stringier cheese than Parmesan in the recipe. To see the original recipe, please go on over to Monica's and enjoy yourselves.
Cheesy Hash Brown Muffins
3-1/2 cups shredded potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated garlic mozzarella (Twisted) (chopped fine)
1 egg, beaten
1/2 teaspoon black pepper
1 teaspoon dill weed (chopped)
2 tablespoon olive oil
Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside.
In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined.
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