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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!
Course Side Dish
Cuisine American
Keyword Potato Muffins with Gruyere & Bacon
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.