Go Back
–+ servings
Potato Cheddar and Chive Bakes

Perfectly Crispy Potato Cheddar and Chive Bakes to Savor

Savor these delicious Potato Cheddar and Chive Bakes, perfect for breakfast or a quick snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 bakes
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bakes
  • 4 cups Shredded Hashbrowns Thawed and drained
  • 1 cup Sharp Cheddar Cheese Can substitute with vegan cheese
  • 1/4 cup Fresh Chives Can substitute with green onions
  • 2 large Eggs Can use flax eggs for vegan version
  • 1/4 cup Dairy Milk Any non-dairy milk can work
  • 1 tsp Salt Adjust according to preference
  • 1/2 tsp Pepper Adjust according to preference
For Serving
  • 1 cup Sour Cream For dipping
  • Favorite Dipping Sauce Optional, like salsa or herbed yogurt

Equipment

  • Oven
  • Muffin tin
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare muffin tins or a baking dish.
  2. In a large mixing bowl, combine the thawed and drained shredded hashbrowns, sharp cheddar cheese, fresh chives, eggs, and dairy milk.
  3. Sprinkle in salt and pepper, stirring until evenly distributed.
  4. Spoon the mixture into greased muffin tins or baking dish, filling each about three-quarters full.
  5. Bake for 20 to 25 minutes until golden brown and firm.
  6. Let cool for a few minutes and serve warm, possibly with sour cream.

Nutrition

Serving: 1bakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure hashbrowns are well-drained and adjust seasoning to taste. They freeze well, so make a large batch for later use.

Tried this recipe?

Let us know how it was!