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Irish Sage Cheddar Potato Muffins

Contributed By: Nancy, RI | See all of Nancy's recipes
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
  12 muffins
The sage in these potato muffins not only make them tasty, but give them a pretty green color just right for Saint Patrick’s Day.
RECIPE INGREDIENTS
12 teaspoons canola oil, divided
3 cups Simply Potatoes Shredded (or cooked, shredded potatoes)
2 Cups shredded cheddar Cheese
1/4 cup flour
5 spring onions sliced
2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon ground black pepper
4 large eggs, beaten
1 cup crumbled cooked bacon, divided
DIRECTIONS
Pre heated 400° F oven


Swirl 1 teaspoon of the canola oil in each cup of a 12 cup muffin pan, and place in the oven while preparing the rest of the dish.


In a large mixing bowl, combine the Simply Shredded Potatoes, flour, cheese, onions, sage, salt, pepper, eggs and ½ cup of the bacon until well mixed. Carefully remove the muffin tin from the oven; immediately, with a long-handled spoon, press the potato mixture all the way to the top of each cup.


Bake for 15 minutes until browned. Remove pan to a wire rack, top with the remaining bacon bits and cool for 5 minutes. With a table knife, circle each muffin to loosen, remove then serve immediately.


Date Added: 02/29/2012
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Catherine, WA Reviewed: 06/06/2014
Don't Do It!
I made these according to the instructions in a regular-size muffin pan. After 15 minutes at 400, they were only about half done. I left them in for an additional 7 minutes, and they still were not brown. But by that time, most of the oil in the pan had leaked over the side of the pan onto and under the oven mat. Now I need a new oven mat in addition to having to pre-clean and auto clean the oven if it ever stops smoking. I haven't tasted these yet, but nothing is worth this mess!
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