Loaded Potato Muffins
This recipe appears in The Influence of People and Places from our Early Spring 2023 issue.
Description
These bite-size appetizers are a nod to the Merion Inn's signature potato cup. Find them on the menu at the Cricket Club! Or . . . try them at home.
Ingredients
- 2 lb shredded cooked potatoes
- 1 cup chopped cooked bacon
- 1 cup scallions
- 2 cup shredded sharp cheddar
- 1 qt milk
- 6 eggs
- 3 cup flour
- 2 tbsp baking powder
- pinch salt and pepper
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
Instructions
Combine the potatoes, bacon, scallions, and cheddar cheese. Mix well.
Mix all remaining ingredients, wet then dry, until incorporated fully.
Grease mini muffin tins and fill with mixture.
Bake at 350 for 12-15 minutes.
Read it online:
https://www.capemaymag.com/recipe/loaded-potato-muffins/
Chef Jon Davies
Executive Chef