My Shredded Potato Muffins with Gruyere & Bacon are delicious served with eggs at breakfast or along side a steak dinner!
Potato. Tater. Spud. Cupcake. Muffin?
Shredded hash brown potatoes can be eaten really anytime of the day.
They’re delicious for breakfast when eggs are being served. But they’re also just as tasty alongside a filet mignon dinner.
These Potato Muffins with Gruyere & Bacon incorporates sweet but slightly salty Gruyere cheese with crispy bacon.
Gruyere cheese is creamy and nutty and goes perfectly with potatoes.
I really do love this combination and have even served it as a side for a holiday dinner.
Check out my Gruyere and Cheddar Scalloped Potatoes recipe for a great dish for a crowd.
Creating these shredded cupcakes took a little research. What is the best way to prepare the potatoes so they turn out crispy and crunchy?
To rinse the potatoes or not to rinse? Par-cook them first? What kind of potato should I use?
After reading up on potatoes in the Joy of Cooking (the kitchen bible), on Serious Eats and RecipeTin Eats and through good old fashioned trial and error, I discovered that russet potatoes were best for hash browns.
It was time to get to work creating this cupcake. For me, rinsing the just-shredded potatoes and squeezing out the water and moisture from the potatoes using a cheesecloth resulted in a crispy and crunchy hash brown.
I opted for a cupcake/muffin tin so I could serve these hash browns up individually. But I think they would be delicious cooked in a waffle iron or on the stove top in a cast-iron skillet as well. That’s more like a hash brown potato pie!
I think this recipe also would be a great side to a steak dinner. It would be easy to make up ahead of time.
Imagine a crispy potato muffins next to that filet. A dollop of sour cream on top with a few bacon sprinkles. That’s my idea of a muffin!
Shredded Potato Muffins with Gruyere & Bacon
Makes 12 or serves 6. Total time: 1 hour 15 minutes. Printable Recipe
My Shredded Potato Muffins with Gruyere & Bacon are delicious served with eggs at breakfast or along side a steak dinner!
Ingredients:
- 5 slices bacon, chopped
- 1/4 cup sweet onion, diced
- 3 large russet potatoes, scrubbed
- 3/4 cup Gruyere cheese, shredded
- Sour cream
Instructions:
Preheat the oven to 375°F. In a large skillet, fry the bacon until crispy. Remove the bacon to a paper towel lined plate. Then add the diced onion and sauté until softened, about 4 to 5 minutes. Transfer the onion to a large bowl and add half of the bacon, reserving the remainder for garnish.
Using a box grater shred the potatoes. Place the shredded potatoes in a small holed colander and rinse under cold water until the water runs clear. Transfer the rinsed shredded potatoes working in batches to a cheesecloth. Wrap the cloth around the shredded potatoes and squeeze out the excess moisture. Once dried add the potatoes to the bowl with the onion, cheese and bacon and mix the ingredients together well.
Spray a 12-tin cupcake or muffin pan sufficiently with cooking spray. Spoon the hash brown potatoes into each tin filling to the rim. Use the back of the spoon to push the potatoes down into the pan.
Cook the hash browns potatoes in the oven for 35-40 minutes or until golden brown. Serve immediately with sour cream and crumbled bacon bits.
Refrigerate any leftovers. These shredded potato muffins can be made ahead of time and reheated in the oven or microwave before serving.
Shredded Potato Muffins with Gruyere & Bacon
Ingredients
- 5 slices bacon, chopped
- 1/4 cup sweet onion, diced
- 3 large russet potatoes, scrubbed
- 3/4 cup Gruyere cheese, shredded
- Sour cream
Instructions
- Preheat the oven to 375°F. In a large skillet, fry the bacon until crispy. Remove the bacon to a paper towel lined plate. Then add the diced onion and sauté until softened, about 4 to 5 minutes. Transfer the onion to a large bowl and add half of the bacon, reserving the remainder for garnish.
- Using a box grater shred the potatoes. Place the shredded potatoes in a small holed colander and rinse under cold water until the water runs clear. Transfer the rinsed shredded potatoes working in batches to a cheesecloth. Wrap the cloth around the shredded potatoes and squeeze out the excess moisture. Once dried add the potatoes to the bowl with the onion, cheese and bacon and mix the ingredients together well.
- Spray a 12-tin cupcake or muffin pan sufficiently with cooking spray. Spoon the hash brown potatoes into each tin filling to the rim. Use the back of the spoon to push the potatoes down into the pan.
- Cook the hash browns potatoes in the oven for 35-40 minutes or until golden brown. Serve immediately with sour cream and crumbled bacon bits.
- Refrigerate any leftovers. These shredded potato muffins can be made ahead of time and reheated in the oven or microwave before serving.
Notes
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Love that you called them cupcakes. These sound like the perfect appetizer.
Thanks…they are really perfect for any time you want to eat them.
How fun are these? I live for tapas and these could be, quite possibly, the coolest potatoes ever! I could eat a few for starters or make a meal out of 34 of them!
Thanks Jennifer. They would be great as tapas. I think they are the perfect finger food.
Oh hello cute little savory cupcakes. I so want one!
Thanks so much…totally a different kind of cupcake!
I’m totally in love with these. They seem to be perfect for an appetizer or extra special snack without the fuss of shaping into tots. Plus bacon 🙂
Thanks Lydia…they are the perfect appetizer or side. Love bacon. Wouldn’t be the same without it.
These look absolutely amazing, and I totally agree… they are great for breakfast but can really be perfect for dinner, or as part of a lunch! Sour cream and bacon…. oh yes please!!
Thanks Kaitie…for the sweet compliment. Glad to be a part of the #Foodiemama group 🙂
Oh my how awesome are these, just the perfect flavour combination:-)
Thanks Camilla…definitely a plate pleaser. Goes with just about anything.
Had me at potato! These little cups have it ALL! Will be making these soon 🙂
OMG this is #foodporn! can’t wait to try them for my next brunch!
Thanks Claudia for bringing me a chuckle. Love it!
I feel dumb for asking, but what do we do with the cheese? I feel like I missed that step?
Thanks Meg for bringing this to my attention. I’ve edited the post to make it clear. You should add the cheese in with the onion and bacon then mix well before adding the mix to the tins. I hope you enjoy it. They certainly are super tasty:)
These tator cupcakes look amazing!! What a great idea for an appetizer! Sounds delicious too!
Thanks…these would be great appetizers!
These sound amazing! I’ll take mine with filet mignon please!
Coming right up. 🙂 Thanks for the love!
These sound delicious – how could I say no to potatoes and cheese in the same dish 🙂
I know. Right Donna? It’s hard to say no to.
WoW, you had me at bacon & cheese 🙂 This makes such a great appetizer or weekend brunch menu.
Thanks Molly. Isn’t everything better with bacon? 🙂
These are so cute and sound delicious, perfect for a brunch party!
Thanks Joy. They would be perfect for a brunch. I agree.
Do those cupcakes ever look good — now I could gobble up several of those in no time at all. They would be great at brunch or breakfast!
Thanks Marisa. I think they are great any time of the day. Always yummy! 🙂