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Hashbrown Muffins with Ham, Cheese and Sundried Tomatoes

Servings: 20 muffins


  • 100 gms ham; chopped finely
  • 1.2 kg potatoes any starchy variety; grated
  • ½ cup sundried tomatoes; chopped finely
  • 2 tbsp parsley; finely chopped
  • Salt to season
  • Freshly milled black pepper; to season
  • 1 cup mozzarella; grated or any melting cheese


  • Sauté the ham on low heat till lightly browned. Keep aside.
  • Pre-heat the oven to 160°C fan forced (180°C for conventional).
  • Wash the grated potatoes once or twice in cold water to remove excess starch. Squeeze out the excess water in small batches and place in a bowl.
  • Add the ham (reserve a bit for garnish), cheese, sundried tomatoes and 1 tbsp parsley to the potatoes; season with salt and pepper. Mix well to combine.
  • Oil the muffin tray well (even if it is nonstick); scoop about ½ cup of the potato mixture and place in each muffin well. Flatten the top lightly with the back of a spoon.
  • Oven bake for about 20-25 minutes or till the top has taken a golden brown colour.
  • Garnish with the remaining ham and parsley; serve warm.