Hash Brown Muffins

Day PartBreakfast
Menu PartEntree
Cuisine TypeAmerican

Chef Bill Jump
Hyatt Regency Hotel
Irvine, Calif.

Customers get potatoes, eggs, cheese and vegetables all combined into one handy muffin-shaped breakfast. Wrap up with foil to keep the “muffins” warm in transit.


1/4 cup chopped chives
5 eggs
2 oz. plain yogurt
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
2 oz. butter
2 oz. diced onions
2 oz. diced red and yellow bell peppers
3 large baking potatoes, shredded
4 oz. white cheddar cheese, shredded
4 oz. Monterey Jack cheese, shredded


  1. Preheat oven to 350 F.
  2. In large bowl, beat eggs, yogurt, chives, salt and pepper until foamy.
  3. In large skillet over medium heat, melt butter. Add onions and peppers; saute 2 minutes. Add shredded potatoes; saute until potatoes are golden brown. Remove skillet from heat and cool slightly.
  4. Using flexible silicon muffin molds, spoon about 1 1/2 ounces potato mixture into each section, manipulating the mixture so it coats the bottom and sides of each mold to form a cup.
  5. Combine cheeses; place about 1/2 ounce into each “cup;” top with more potato mixture. Stir egg mixture and carefully pour into each mold without overfilling.
  6. Bake about 25 minutes or until knife inserted in center comes out clean. Keep warm by wrapping muffins in tin foil. 

Photo courtesy of Idaho Potato Commission

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