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 pounds shredded cooked potatoes
- 1 cup chopped cooked bacon
- 1 cup scallions
- 2 cups shredded sharp cheddar
- 1 quart milk
- 6 eggs
- 3 cups flour
- 2 tablespoons baking powder
- pinch salt and pepper
- 1 tablespoon chopped rosemary
- 1 tablespoon 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.
Chef Jon Davies
Executive Chef