Crispy Potato, Egg and Veggie Hash Brown Bites

30m
12
Easy

Method

STEP 1

Preheat oven to 200°C fan-forced and generously spray a 12-hole muffin tin with olive oil.

STEP 2

Coarsely grate the potatoes with the skin left on.

STEP 3

Place the grated potato in a clean tea towel and squeeze really well to remove as much liquid as possible. This is important for getting crispy bites.

STEP 4

Place in a large bowl with the grated carrot, corn, cheese, cornflour, chives, garlic powder and salt.

STEP 5

Whisk the eggs separately, then stir through the potato mixture.

STEP 6

Divide evenly between the muffin holes and press the mixture down firmly.

STEP 7

Lightly spray the tops with olive oil.

STEP 8

Bake for approximately 25 to 30 minutes, until deeply golden around the edges. Allow to sit in the tin for 5 minutes before carefully removing.

Estimated nutrition per serve, 2 bites
Per serve
Energy~600 kJ / 145 Cal
Protein~7g
Fat~5g
Saturated fat~2g
Carbohydrate~18g
Sugars~2g
Fibre~2g
Sodium~190mg

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