A great treat for feeding a crowd, these irresistible Cheese and Bacon Muffin Tin Hash Browns are made even tastier with the addition of cheese and bacon! Plus you can make them ahead and they’re freezer friendly. Win, win, win!
There are some things in life that you think just can’t get any better. Like hash browns. With a golden, crunchy crust and moist inside, hash browns is one of those things in life that appeals to both little kids and grown ups.
So – can you improve on the classic hash brown? YES, YOU CAN! By adding cheese and bacon!
Then you up the stakes again – by making them in muffin tins. Because anything in miniature form that you can eat with your fingers just tastes better!
The added benefit is that you can make stacks of these Cheese and Bacon Muffin Tin Hash Browns at the same time so it’s great to feed a crowd. Plus you can make them in advance then reheat them in the oven to make the crust crisp again. They even freeze well!
Another idea for making hash browns for a crowd without having to slave over a hot stove making individual ones is the Giant Hash Brown that I posted a few weeks ago that has proven to be quite popular! As the name implies, instead of making small individual hash browns, you make one giant one then slice it up like a cake to serve.
I’m getting distracted! Back to this recipe……
Two main tips for this Cheese and Bacon Muffin Tin Hash Browns recipe:
1. Make sure you use the right potato! You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (the dirt brushed potatoes popular in Australia) are also great.
Do not use waxy potatoes like red pontiac and desiree – when cooked, they hold their shape making them perfect for things like using in casseroles and potato salad, but are not suitable for things like hash browns.
2. Spray the muffin tin! The first time I made this, I was convinced because my muffin tin is non stick, it would be fine. Talk about a “fail”. I used a knife to loosen the edges then tried to use a spoon to pry them out but they were so stuck they literally fell apart as I was removing them! So learn from my mistakes – make sure you spray the tin!
OK, enough chatter! Here’s the recipe. Hope you enjoy it! Love to hear from you if you try it – or if you have any questions, just leave a comment below and I’ll be sure to respond.
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Cheese and Bacon Muffin Tin Hash Browns
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)
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.
Recipe Notes:
Nutrition
Hello. im looking forward to making and eating these but im wondering… how many slices of bacon is it then?!
im finding that a “rasher” of bacon can either mean a thin slice or 3 slices. 3 thin slices of bacon doesnt seem to be enough for this recipe, in my opinion, so im thinking it might be the latter?! as 9 slices sounds better. thanks! 😉
I ended up going through all the comments and found your answer to someone else asking.
I finally made these earlier but they came out pretty soggy on the bottom, not sticking together all that wonderfully. unsure if they were cooked well enough. :-/
I used russets. I used a stainless muffin pan, greased. the only things I can think of is that the potatoes were a little on the older side, tho didnt seem bad, werent all soft of growing eyes or anything. The other thing is that instead of rinsing them in cold water, I soaked them. BUT I did squeeze them out pretty good. Any thoughts?! I now have them out of the muffin tin, upside down on a cookie sheet, back in the oven to see what happens.
Hey there! I was hoping to make these today, anyway of including a vegetable of some sort that won’t impact texture?
Thanks!
Laura
It depends on the vegetable 🙂 The wetness may affect it, what are you thinking?? 🙂 N x
That’s what I was thinking to, wouldn’t want the moisture to impact the crispness! Maybe kale or shredded carrot or red pepper? hmm open to suggestions tho 🙂