Potato Muffins, by Sylvia Herman

Potato Muffins, by Sylvia Herman



  • 4 medium Vivaldi potatoes
  • 2 rashes of bacon
  • Diced onion
  • 2 servings of spinach (either frozen or fresh. If frozen pre-thaw)
  • 1 tbs sweet chilli sauce
  • 1 egg
  • Grated cheese
  • Butter - melted


Preheat oven to 180°C .

Lightly boil 4 medium Vivaldi potatoes, then put them in the fridge to cool.

Cut up 2 rashes of bacon and fry with the diced onion. Grate the potatoes and mix in with the bacon and onion.

Cut up the spinach and add to the mixture. If using frozen spinach, allow to thaw first.

Add 1 tbs of sweet chilli sauce, two thirds of the grated cheese and a beaten egg.

Take the mixture off the heat and prepare an oven tray with baking paper. Spoon out even size clumps of the mixture onto the tray (you can also use a muffin tray).

Add the remaining third of grated cheese on the top of each muffin, and brush with some melted butter on the top.

Place tray in preheated oven and bake for 25 minutes, or until golden and cooked through when tested with a skewer.

Let the muffins cool for 5 minutes, then remove to a rack to cool completely. Serve warm or at room temperature.

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