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Mexican Hash Brown Muffins Recipe

Mexican Hash Brown Muffins
Source: Tablespoon

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.

Appetizers

A recipe from Tablespoon

https://www.flyers-on-line.com/data/recipes/5964/mexican-hash-brown-muffins.jpg

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