Potato and Egg Cupcakes
I took a hashbrown muffin recipe and obviously had to frost it to make it into a cupcake for the blog!
Servings: 6 cupcakes
- 1 pound shredded potatoes about 2 cups
- 1/4 cup grated Parmesan cheese
- 1 tablespoon oil I used truffle oil, because I've got a mega crush on truffles.
- salt to taste
- pepper to taste
- deviled egg frosting see my post on deviled egg frosting for the recipe
Preheat oven to 375 F.
Mix all ingredients except the frosting in a medium-sized mixing bowl.
Spray 6 of the wells in a cupcake tin with non-stick cooking spray.
Press potato mixture firmly into each well, filling them all the way to the top.
Bake for 45 minutes or until the edges start to brown.
Frost with deviled egg frosting and serve warm.
Calories: 82kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Cholesterol: 3mg | Sodium: 71mg | Potassium: 312mg | Fiber: 1g | Vitamin A: 35IU | Vitamin C: 8.6mg | Calcium: 69mg | Iron: 2.5mg