Cheese and Bacon Muffin Tin Hash Browns

Name: Cheese and Bacon Muffin Tin Hash Browns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 kg / 2 lb starchy potatoes ((see notes)); 2 1/2 tbsp olive oil (, separated); 1 cup grated cheese ((any melting cheese)); 3 bacon rashers (, finely diced); 3/4 tsp salt; Pepper; 1 tbsp parsley (, finely chopped (for garnish - optional))

A great way to make hash browns for a crowd!

⏱ 45 min 🔨 Prep 15min 🔥 Cook 30min 📊 Medium 🍽 12 servings 👁 5

Ingredients

12 servings

1 kg / 2 lb starchy potatoes ((see notes))
2 1/2 tbsp olive oil (, separated)
1 cup grated cheese ((any melting cheese))
3 bacon rashers (, finely diced)
3/4 tsp salt
Pepper
1 tbsp parsley (, finely chopped (for garnish - optional))

Instructions

Preheat oven to 180C/350F.
Heat 1/2 tbsp of olive oil in a pan over high heat. Add the bacon and sauté until crispy. Remove and drain on a paper towel.
Peel and grate the potatoes and place in a colander. Rinse under cold water for a few seconds (to remove starch which helps make them fluffy inside and also stops the potatoes from browning).
Working a handful at a time, squeeze out the excess water and place into the bowl.
Add most of the bacon (reserve some to garnish), 2 tbsp olive oil, salt, pepper and cheese. Mix well to combine.
Spray a 12 hole muffin tray with oil.
Place 1/3 cup (packed) of the mixture into each hole. Pat down lightly with the back of a spoon.
Bake for 30 minutes until dark golden brown on top.
Let stand for a few minutes before turning out from the muffin tray.
Garnish with parsley and remaining bacon, and serve immediately.