Hash Brown Puffs
Ready to try something new in the potato department? This crowd pleaser might just be a new favourite. ”Every family gathering of ours involves at least one (or three) casserole dishes of cheesy potatoes,” says editor-in-chief Michelle Kelly. ”I’ve heard them called ‘funeral potatoes,’ but we just call them ‘schwartzies.’ No idea why. What they lack in elegance, they make up for in taste—my favourite thing to eat, full stop.”
Ingredients
- 2 tbsp butter
- 1 large yellow onion coarsely grated (about 2 cups)
- 4 cups frozen hash brown potatoes partially thawed (15-20 minutes)
- 1 tbsp kosher salt
- 1 can cream of mushroom soup undiluted (284 ml)
- 2 cups old cheddar grated, divided
- 2 large eggs beaten
- 5 sprigs fresh thyme leaves removed
- ¼ cup panko bread crumbs
Instructions
- Preheat oven to 400°F. Lightly grease or spray a 12 cup non-stick muffin tin.
- In a non-stick skillet, heat butter over medium heat, and sauté onions until translucent, about 5 minutes. Add hash browns, season with salt, and cook, stirring occasionally, until lightly browned, for 10-12 minutes.
- In a bowl, stir soup and 1 1/2 cups of cheddar until well combined. Fold in eggs and thyme, and then potatoes. Season with pepper to taste. Divide mixture evenly into prepared muffin tin (see Tip), rapping tin on counter to remove any air pockets. Top with remaining cheese, and sprinkle bread crumbs over top.
- Bake on middle rack for 30-35 minutes until bubbly and golden. Allow to rest 5 minutes. Run a small knife around sides before removing puffs from tin.
Notes
Tip An ice cream scoop makes dividing the mash faster and cleaner.
Make ahead Store mixture in fridge, and scoop when ready to bake. Or bake, cool completely, wrap well with plastic wrap, and refrigerate up to two days. Reheat in a 350°F oven for 20 minutes, loosely covered in foil to prevent drying.
Tried this recipe?Let us know how it was!