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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 Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 6 cupcakes
Calories: 82kcal
Author: Stefani


  • 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