Grated Potato Muffins with Bell Peppers, Onions, and Ham

These Grated Potato Muffins stuffed with bell peppers, onions, ham, and cheese are an inventive and delicious twist on classic potato dishes, offering both a hearty and flavorful bite. With their golden, crispy exterior and soft, savory filling, they are sure to become a favorite in your household. Whether you’re looking for a savory breakfast option, a comforting snack, or a side dish for lunch or dinner, these potato muffins have you covered.

Preparation Time:

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6 muffins

Ingredients:

For the muffins:

4-5 medium potatoes, grated

2 tablespoons cornstarch (to help bind the potatoes)

1 onion, finely chopped

½ bell pepper, finely chopped

6 cherry tomatoes, quartered

1 egg, beaten

Cheese (your choice: grated cheddar, mozzarella, or gouda work well)

Ham (optional, chopped to your preference)

Salt and pepper, to taste

Chives, chopped (for garnish)

Oil (for greasing the muffin pan)

Instructions:

1. Preheat the Oven:

Begin by preheating your oven to 180°C (360°F). Lightly grease a muffin pan with a small amount of oil to prevent sticking and ensure easy removal.

2. Prepare the Potatoes:

Peel and grate the potatoes into a large bowl. Potatoes have a high water content, so it’s important to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Removing excess moisture ensures that the muffins become crispy during baking.

3. Mix the Potato Base:

To the grated potatoes, add 2 tablespoons of cornstarch. The cornstarch acts as a binding agent to hold the potato mixture together. Add the beaten egg, salt, and pepper, and stir the mixture until the ingredients are well combined. Set aside.

4. Sauté the Vegetables:

In a small skillet, heat a tablespoon of oil over medium heat. Add the chopped onion, bell pepper, and cherry tomatoes, and sauté for 5-7 minutes or until the vegetables soften and take on a bit of color. Season with salt and pepper to taste. Once done, set aside.

5. Assemble the Potato Muffins:

Using the prepared muffin pan, divide the potato mixture evenly between the six muffin cups. Press the mixture firmly into the bottom and up the sides to form a nest-like shape, creating space in the center for the filling. This will give you the perfect base for your muffins to hold the stuffing.

6. Bake the Potato Nests:

Place the muffin pan in the preheated oven and bake for 20 minutes, or until the edges of the potato nests are crispy and golden brown.

7. Add the Filling:

Once the potato nests have pre-baked, remove the pan from the oven. In the center of each potato nest, spoon in a portion of the sautéed vegetable mixture. If you’re using ham and cheese, add them at this point, layering small cubes of ham and a generous amount of your preferred cheese on top.

8. Bake Again:

Return the muffin pan to the oven and bake for an additional 10 minutes, or until the cheese has melted and the muffins are golden and bubbly. If you want an extra crispy, browned top, switch the oven to broil mode for 5-10 minutes. Keep an eye on the muffins to ensure they don’t burn.

9. Garnish and Serve:

Once baked to perfection, allow the muffins to cool slightly before removing them from the pan. Garnish with freshly chopped chives for a pop of color and a mild oniony flavor. Serve warm and enjoy!

Cooking Tips:

Draining the Potatoes: The secret to achieving a crispy muffin is to remove as much moisture as possible from the grated potatoes. If they’re too wet, the muffins will end up soggy rather than crispy. Using a kitchen towel or cheesecloth to squeeze out the liquid ensures a crispy result.

Customize the Fillings: These muffins are highly customizable. You can replace the ham with bacon, turkey, or sausage, or keep them vegetarian by swapping in ingredients like mushrooms, spinach, or zucchini.

Cheese Options: The type of cheese you use plays a big role in the flavor profile of these muffins. Cheddar, with its sharp and tangy taste, works well, but you can also experiment with mozzarella for a gooey texture, or gouda for a nutty, rich flavor.

Broiling for a Golden Top: Broiling the muffins for the last few minutes of baking adds a golden-brown crust to the tops, making them visually appealing and adding a delicious crunch. Just be sure to watch them closely, as they can burn quickly under the broiler.

Nutritional Benefits:

These Grated Potato Muffins offer not only a delicious combination of flavors but also several nutritional benefits:

Potatoes are a great source of potassium and dietary fiber, which promote heart health and aid in digestion.

Eggs are packed with protein and vitamins, providing essential nutrients and helping to bind the ingredients together.

Cheese provides a good dose of calcium and healthy fats, adding richness and creaminess to the muffins.

Bell peppers, onions, and tomatoes are packed with vitamins A and C, as well as antioxidants, which contribute to overall health and boost the immune system.

Why You’ll Love This Recipe:

Crispy Texture, Savory Flavor: The contrast between the crispy potato exterior and the soft, savory filling makes these muffins a satisfying, crave-worthy dish.

Versatility: You can enjoy these muffins for breakfast, lunch, dinner, or even as a snack. They are perfect for meal prepping, as they can be made ahead and stored for later meals.

Customizable: This recipe is incredibly flexible and allows for endless variations based on your preferences. Whether you’re vegetarian, dairy-free, or just looking to mix things up, these muffins can easily be adapted to suit different dietary needs.

Budget-Friendly: With affordable ingredients like potatoes, vegetables, and eggs, these muffins are a great way to create a delicious meal without breaking the bank.

Family-Friendly: Kids and adults alike will love the savory flavor and crispy texture of these muffins. Plus, they make a fun, hand-held meal that’s perfect for busy mornings or on-the-go snacks.

Dietary Information:

Vegetarian: Simply omit the ham to create a vegetarian version.

Gluten-Free: This recipe is naturally gluten-free since it uses cornstarch instead of flour.

Dairy-Free Option: To make these muffins dairy-free, use a dairy-free cheese substitute or skip the cheese altogether. They’ll still be delicious with the sautéed veggies and ham.

Nut-Free: These muffins are nut-free, making them safe for those with nut allergies.

Nutritional Facts (per muffin, approx.):

Calories: 180

Carbohydrates: 20g

Protein: 7g

Fat: 8g

Saturated Fat: 3g

Cholesterol: 50mg

Sodium: 180mg

Fiber: 3g

Sugar: 2g

Why This Recipe Works:

The combination of grated potatoes, sautéed vegetables, and cheese creates a harmonious blend of textures and flavors. The crispy potato base contrasts beautifully with the creamy cheese and the sautéed vegetables, while the optional ham adds a savory depth. Squeezing out the moisture from the potatoes ensures they crisp up in the oven, and broiling the muffins at the end adds an extra layer of texture. The adaptability of this recipe makes it a go-to for a variety of occasions, from a weekday breakfast to a weekend brunch.

Conclusion:

These Grated Potato Muffins with Bell Peppers, Onions, Ham, and Cheese are a delicious, versatile, and fun way to enjoy a savory muffin. Their crispy outside and tender, flavorful inside make them a crowd-pleaser that can be enjoyed at any time of the day. Whether you’re serving them as part of a brunch spread or prepping them for the week, they are sure to become a family favorite. This recipe proves that simple ingredients, when combined thoughtfully, can produce incredible results.