1 de julio de 2016


Recipe by daringgourmet
These Irish-themed muffins come complete with corned beef, buttery leek, and deliciously rich Irish cheddar. Deeeelicious!
Prep Time 10 min
Total Time 60 min
Servings 12
4 cups Cascadian Farms shredded hash browns, thawed
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 large leek (about 1 1/2 cups), chopped, washed and drained
1/2 cup yellow onion, chopped
2 tablespoons butter
6 ounces chopped canned corn beef (or thickly sliced deli corned beef)
7 large eggs, lightly beaten
2 cups (6 ounces) Irish mature cheddar cheese, shredded
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 400ºF. Grease a regular-sized 12-cup muffin tin.
Melt the butter over medium-high heat and cook the leeks and onions for 6-7 minutes until tender.
While the leeks are cooking, combine the hash browns, olive oil, salt and pepper in a bowl. Press about 2 heaping tablespoons of hash brown mixture into each muffin cup. Distribute any remaining hash browns. Bake on the middle rack for 30-40 minutes or until the hash browns are golden brown.
Make the egg mixture: Combine the beaten eggs, salt, pepper and Irish mature cheddar cheese in a bowl.
Put a heaping tablespoon of chopped corn beef in each muffin cup followed by a heaping tablespoon of the leek mixture. Put 3 heaping tablespoons of the egg/cheddar mixture in each muffin cup. Distribute any leftover mixture.
Bake the muffins at 400ºF for 18-20 minutes until they're golden brown. Let the muffins sit in the tin for 5 minutes before removing them.

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