Ingredients (makes ~12)
- 3 cups shredded potatoes (raw or frozen, thawed and squeezed dry)
- 1 small carrot, grated (optional, for color & flavor)
- 2 green onions, finely chopped
- 1 cup shredded cheese (cheddar, mozzarella, or mix)
- 2 eggs, lightly beaten
- Salt & pepper to taste
- Oil or nonstick spray for muffin tin
Instructions
- Preheat oven: 400°F (200°C). Grease a 12-cup muffin tin.
- Mix ingredients: In a bowl, combine shredded potatoes, carrot, green onions, cheese, eggs, salt, and pepper.
- Fill muffin cups: Scoop potato mixture into each cup, pressing down slightly to shape.
- Bake: 25–30 minutes until golden brown and crispy on the edges.
- Serve: Let cool slightly, then carefully remove from tin. Serve with sour cream, ketchup, or your favorite dip.
💡 Tips:
- Squeeze out as much moisture from the potatoes as possible for extra crispiness.
- You can add cooked bacon, herbs, or spices to customize flavor.
- For extra crisp, broil 2 minutes at the end.
