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5
from 1 vote
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!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
6
cupcakes
Calories:
82
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
82
kcal
|
Carbohydrates:
9
g
|
Protein:
3
g
|
Fat:
3
g
|
Cholesterol:
3
mg
|
Sodium:
71
mg
|
Potassium:
312
mg
|
Fiber:
1
g
|
Vitamin A:
35
IU
|
Vitamin C:
8.6
mg
|
Calcium:
69
mg
|
Iron:
2.5
mg