Potato Muffins with Gruyere & Bacon

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.

Print Recipe

Shredded Potato Muffins with Gruyere & Bacon

My Shredded Potato Muffins with Gruyere & Bacon are delicious served with eggs at breakfast or along side a steak dinner!

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Side Dish

Cuisine: American

Keyword: Potato Muffins with Gruyere & Bacon

Servings: 8

Author: Ali Randall

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

Refrigerate any leftovers. These shredded potato muffins can be made ahead of time and reheated in the oven or microwave before serving.