CORNED BEEF MUFFINS
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
Total Time 60 min
Servings 12
INGREDIENTS
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)
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)
EGG MIXTURE
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
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
DIRECTIONS
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.
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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