Potato Mufffins

With all the different potato-themed recipes I have here, why not add another one. This came from an experiment using my Mother's old cast iron muffin mold. Although you can use any muffin tin and get the same results.

Oct 10, 2019 - Serves 6
  • 3 cups shredded potatoes (I just buy them in the bag)
  • 1/4 cup shredded parmesan cheese
  • 1 tbsp minced garlic
  • oven spray (i.e. Pam)
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 2 tbsp chopped parsely
  • 1 egg

Preheat oven to 375 degrees

Mix all the ingredients together in a large bowl. Spary the inside of the muffin pan with a cooking spray. Fill each mold with the mixture, packing down tightly. Cook for about 40 minutes, or until tops are light golden brown. Remove from oven and with sharp kife, ease each one out and onto your plate.

CHEFS NOTE: The garlic gives the dish a certain "umami", you can sunstitute with a few tbsp chopped onions or dijon mustard to suit your own "umami".

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