Crispy Potato Muffins with Vegetables and Cheese

Grate the potatoes and squeeze out any excess moisture using a clean towel or paper towels.

In a large mixing bowl, combine the grated potatoes with the cornstarch, chopped onion, bell pepper, cherry tomatoes, and the beaten egg.

Season with salt and pepper to taste. If you’re adding ham, mix it in along with the vegetables.

2️⃣ Add the Cheese:
Stir in the grated cheese of your choice. Make sure the mixture is well combined, with the cheese evenly distributed.

3️⃣ Preheat the Oven:
Preheat your oven to 375°F (190°C) and grease a muffin tin with oil or cooking spray.

4️⃣ Fill the Muffin Tin:
Spoon the potato mixture into each muffin cup, pressing down gently to ensure they are compact and even.

Top each muffin with a little extra cheese, if desired.

5️⃣ Bake:
Bake the muffins for 25-30 minutes, or until they are golden brown and crispy on the edges.

Once done, let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.

6️⃣ Serve:
Garnish with chopped chives and serve warm. These muffins are perfect as a side dish, snack, or appetizer.

Serving and Storage Tips