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Mexican Hash Brown Muffins Recipe
Ingredients
- 1 bag (20 oz) refrigerated shredded hash brown potatoes
- 2 tablespoons vegetable oil
- 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
- 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained and patted dry
- 1 cup shredded Mexican cheese blend (4 oz)
- 1/4 cup sour cream
- 1 green onion, thinly sliced
- 1 tablespoon chopped fresh cilantro leaves
| PREP TIME 15m |
COOK TIME 1h15m |
TOTAL TIME 1h30m |
YIELD 12 servings |
|---|
Instructions
- Heat oven to 400°F.
- Generously spray each of 12 regular-size muffin cups with cooking spray.
- In large bowl, mix potatoes, oil and taco seasoning mix.
- Divide evenly among cups; press lightly.
- Bake 55 to 65 minutes or until deep brown.
- Top each muffin cup with green chiles, then sprinkle with cheese.
- Bake 3 to 5 minutes longer or until cheese is melted.
- Run knife around edges, and remove from muffin cups.
- Top with sour cream.
- Sprinkle with green onion and cilantro.
A recipe from Tablespoon
2020-01-10
https://www.flyers-on-line.com/data/recipes/5964/mexican-hash-brown-muffins.jpg
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