Cheesy Hash Brown Muffins - Muffin Mondays

These are not your traditional muffins but I baked them in muffin cups and served them on a serving plate. They are my kind of muffins.

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I found this recipe on the Yummy Life and did change it, not because I would not have loved it, as it was originally made but because I like a stringier cheese than Parmesan in the recipe.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

Method:

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.

 Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. 

Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.


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