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.

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.