Hash Brown Potato Muffins

Ready in 1 hour 30 minutes
Complexity: Station Chef
Serves 80 People

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Hash Brown Potato Muffins
Serves: 80 3oz muffins
  • 2.125 lbs (1 carton) Idahoan® Fresh Cut Hash Brown Potatoes (Item #00808), rehydrated per instructions
  • 10 oz green onions, chopped
  • 32 oz low-moisture mozzarella cheese, shredded
  • 30 oz cheddar cheese, shredded
  • 12 eggs, beaten
  • 5 oz butter, melted
  1. Mix together Idahoan® Fresh Cut Hash Brown Potatoes, green onions, both cheeses, eggs and butter.
  2. Portion 3 ounces into each opening of muffin tins.
  3. Bake for 50 to 55 minutes at 400°F.
  4. Let cool for 10 minutes before removing from muffin tins to allow hash browns to set up.


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