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Muffin pan potato crust cakes recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulge in classic Potato, Cheese, and Bacon cakes, perfect as a side or breakfast. Customize with various mini quiche recipes or try innovative creations in a pie maker like hashbrowns and veggie frittatas. Unleash your creativity with savory bites!
Ingredients:
  • Melted butter, for greasing and brushing
  • 1kg sebago (brushed) potatoes, peeled, cut into 4cm chunks
  • 100g streaky bacon
  • 30g butter, chopped
  • 2 eggs, lightly whisked
  • 80g (1 cup) grated cheddar
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Grease a 6-hole (3/4 cup) muffin pan with melted butter and line the bases with small rounds of baking paper.
  • In a large saucepan, submerge the potato in cold water and bring to a boil over high heat. Simmer for 15 minutes, or until the potato is very tender.
  • Drain the potatoes and transfer them back to the pan. Cook over high heat, shaking the pan, until the liquid evaporates, about 1 minute. Remove from heat and mash until smooth.
  • Cook the bacon in a non-stick pan over medium heat until golden brown on both sides, about 2 minutes per side. Let it cool, then finely chop.
  • Combine bacon, butter, egg, and cheese with the potato. Season the mixture. Distribute evenly into muffin pan holes, press gently. Rough up the surface with a fork, brush with melted butter. Bake until golden brown, about 30 minutes.
  • Allow the cakes to cool and set in the muffin pan for 10 minutes. Use a knife to loosen the edges and carefully remove each cake. Serve while still warm.

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