Cheesy Hashbrown Muffins
With crispy potato on the outside and a scrumptious egg and cheese filling, this fusion of a hashbrown and a muffin makes for a great breakfast on the go or a welcome addition to school lunchboxes.
Ingredients
- 500 g potatoes (King Edward, Dutch Creams or similar)
- 1 tbsp olive oil
- 1 tbsp butter, melted
- 4 large free-range eggs
- 40g cheddar, grated
- 40g parmesan, grated
- 1 small zucchini, grated and liquid squeezed out
- 1 tbsp chives, finely chopped
- ½ cup frozen peas
- Salt and freshly ground pepper
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