Rosti Muffins

Rosti Muffins

I thought I would mess around with a muffin tin I had bought and try and cook something savoury. I thought it would be fab at doing cup cake sized potato rosti, so that’s what we did and they worked. So what to call them? I decided on rosti muffins and popped in the hashtag #rostimuffin into Instagram, to find out someone else had invented them before me!

We started with plain ones, but I thought they could be added to and so wanted to give them a BBQ twist.

Cooking surfaces

Petromax Muffin Tin
Plate setter icon

BBQ Temperature

200°C

Ingredients

For the potato mix

  • 400g grated potato with the juice squeezed out.
  • 60g melted butter
  • 1 chicken Oxo cube

For the jalapeño muffins

  • 5 or 6 slices of pickled jalapeño
  • Rusty BBQ’s Al Pastor rub
  • Spring onions to garnish
  • Soured cream

For the pizza muffins

  • Grated mozerella
  • 2 baby plum tomatoes
  • 1/2 small red onion, finely sliced

For the onion muffins

  • 1/2 small onion, finely sliced

Method

For the potato mix

  1. Melt your butter. 
  2. Place your grated potato into a bowl and sprinkle over your Oxo cube. 
  3. Pour over your butter and mix together. 
  4. Place 1/12 of the potato into each hole in your muffin tin (assuming you have 6 holes).

Adding your filling

  1. For the jalapeño ones I like to place a layer of the peppers onto the potato so it will be in the middle. 
  2. For the pizza rosti muffins, I add a tiny bit of cheese.
  3. For the onion rosti muffins, add a little onion.

Add the top

  1. Now add 1/12 off the potato to each of the muffins to use up the potato. 
  2. For the jalapeño muffins, sprinkle over some Al Pastor rub.
  3. For the Pizza muffins, add two halves of tomato, top with a little more cheese and some red onion. 
  4. For the onion muffins, add a little more onion. 
  5. Now set up your Egg to cook indirect, with your ConvEGGtor with the stainless grid on top. You’re looking for the Egg to be 200-220°C. 
  6. Add your filled muffin tin and cook for 30 minutes. The muffins should be golden on top, and brown around the edges. 
  7. Using a pallet knife, loosen them from the muffin tin. The butter should have stopped them from sticking.
  8. Serve on a plate and garnish.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
Vegetables
Vegetables
LetzQ Spit with pork
Pork
Apron
Beef
French trimmed rack of lamb
Lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Chicken
Seafood
Fish and Seafood
Rasperry and almond cake
Desserts
Garlic Bread
Breads and Pizza
Seafood
Drinks

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg

LetzQ

Big4Space

VLAZE

Delivita

 

0