These cheesy potato muffins are the ultimate comfort food snack – crispy on the outside, soft and gooey inside. Perfect for breakfast, lunchboxes, or as a party appetizer.
History
Potato-based bakes have been a staple for centuries. In many cultures, shredded potatoes were fried as pancakes or hash browns. Baking them in muffin tins is a modern twist that started appearing in American kitchens in the 1990s for easy, portion-controlled servings.
Benefits
- Rich in carbohydrates for quick energy.
- Contains calcium and protein from cheese.
- Oven-baked instead of deep-fried, making them lighter.
- Easy to customize with vegetables or meats.
Ingredients
- 4 medium potatoes, peeled and grated
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 small carrot, grated (optional)
- 2 green onions, chopped
- 1 egg
- 2 tbsp flour or breadcrumbs
- Salt and black pepper to taste
- Butter or oil for greasing
Step-by-Step Instructions
- Preheat oven to 200 °C (400 °F). Grease muffin tin.
- Grate potatoes and squeeze out excess moisture.
- Mix potatoes with cheese, carrot, onions, egg, flour, salt & pepper.
- Spoon mixture into muffin cups and press down lightly.
- Bake 20–25 minutes until golden and crispy at the edges.
- Cool slightly and serve warm.
Tips & Variations
Add chopped herbs, bacon bits, or spices. Use different cheeses. Bake ahead and freeze for later.
Serving Suggestions
Serve with sour cream, ketchup, or yogurt dip. Great alongside grilled meat or a fresh salad.
Lovers of This Recipe
Food bloggers and busy parents love these muffins for their convenience. Kids enjoy them as a finger food, and fitness enthusiasts like the portion control and oven-baked method.