Cheesy Idaho® Potato Hashbrown Muffins


  • 5 eggs
  • 2 ounces plain yogurt
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup chopped chives
  • 2 ounces whole butter
  • 2 ounces diced onion
  • 2 ounces diced red and yellow peppers
  • 3 large Idaho® potatoes, shredded
  • 4 ounces white cheddar cheese, grated
  • 4 ounces Montery Jack cheese, grated


  1. Pre-heat oven to 350*F.
  2. Beat eggs, yogurt, sea salt, ground pepper and chives together.
  3. In large skillet, melt whole butter, saute' peppers and onions for about 2 minutes. Add shredded Idaho® potatoes and saute' until golden brown.
  4. Remove from heat and cool slightly to touch.
  5. Using regular flexi muffin molds, place approximately 1 1/2 ounces of potato mixture in each section; manipulate mixture so it coats the bottom and sides of each mold, forming a cup.
  6. Combine cheeses and place about 1/2 ounce into each "cup"; top with more potato mixture.
  7. Stir egg mixture and carefully pour into each mold; do not overfill.
  8. Bake at 350*F for approximately 25 minutes or until knife comes out clean when inserted.
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Yield: 12 muffins

Bill Jump
Hyatt Regency Irvine

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