Cheesy Potato Muffins with Tomato Topping

Cheesy Potato Muffins with Tomato Topping

**Ingredients:**

– 4 medium potatoes, peeled and grated
– 1/2 cup grated cheddar cheese (or any cheese of your choice)
– 1/4 cup grated Parmesan cheese
– 1/2 cup diced ham or bacon (optional)
– 1 small onion, finely diced
– 2 eggs, beaten
– Salt and pepper to taste
– 6 cherry tomatoes, halved
– Extra cheese for topping (mozzarella or any melting cheese)
– Fresh herbs (like parsley or basil) for garnish

**Instructions:**

1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or butter.

2. **Prepare the Potato Mixture:**
– Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
– In a large mixing bowl, combine the grated potatoes, cheddar cheese, Parmesan cheese, diced ham or bacon (if using), diced onion, and beaten eggs. Season with salt and pepper to taste. Mix everything until well combined.

3. **Assemble the Potato Muffins:**
– Divide the potato mixture evenly into the prepared muffin tin, pressing it down gently to pack it in.
– Place a halved cherry tomato on top of each muffin and sprinkle extra cheese over the top.

4. **Bake the Muffins:**
– Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the potatoes are cooked through.
– If you want an extra crispy top, you can broil the muffins for the last 2-3 minutes of baking.

5. **Serve:**
– Allow the muffins to cool slightly in the tin before removing them.
– Garnish with fresh herbs like parsley or basil and serve warm.

These **Cheesy Potato Muffins** are perfect as a side dish, appetizer, or even a fun breakfast option. The combination of crispy potatoes, melted cheese, and the fresh burst of tomato makes them incredibly tasty and satisfying. Enjoy!