Cheese and Bacon Muffin Tin Hash Browns

A great way to make hash browns for a crowd!

Ingredients

• 1 kg / 2 lb starchy potatoes ((see notes))
• 2 1/2 tbsp olive oil (, separated)
• 1 cup grated cheese ((any melting cheese))
• 3 bacon rashers (, finely diced)
• 3/4 tsp salt
• Pepper
• 1 tbsp parsley (, finely chopped (for garnish - optional))

Instructions

1. 1

   Preheat oven to 180C/350F.

2. 2

   Heat 1/2 tbsp of olive oil in a pan over high heat. Add the bacon and sauté until crispy. Remove and drain on a paper towel.

3. 3

   Peel and grate the potatoes and place in a colander. Rinse under cold water for a few seconds (to remove starch which helps make them fluffy inside and also stops the potatoes from browning).

4. 4

   Working a handful at a time, squeeze out the excess water and place into the bowl.

5. 5

   Add most of the bacon (reserve some to garnish), 2 tbsp olive oil, salt, pepper and cheese. Mix well to combine.

6. 6

   Spray a 12 hole muffin tray with oil.

7. 7

   Place 1/3 cup (packed) of the mixture into each hole. Pat down lightly with the back of a spoon.

8. 8

   Bake for 30 minutes until dark golden brown on top.

9. 9

   Let stand for a few minutes before turning out from the muffin tray.

10. 10

    Garnish with parsley and remaining bacon, and serve immediately.