1/2 cup grated Colby Jack cheese
1/2 tsp. salt
1/4 tsp. pepper
2 tablespoons heavy cream PER PORTION
1/2 cup finely chopped ham or crisp bacon
Peel the potatoes and put them in the food processor along with the ham (or bacon). Pulse the potatoes and ham just until you get pieces about the same size as medium hashbrown chunks. Remove from the food processor and stir in the cheese and salt and pepper.
Spray your cupcake pan with cooking spray and fill each "well" to the top (patting down VERY lightly).
Pour 2 full tablespoons heavy cream over EACH portion. Cover with foil and bake at 375° for 40 minutes (take the foil off the last two or three minutes and put them under the broiler to get some color).
Remove from oven and let them sit for about 5 minutes before lifting them out of the pan with a large spoon.
These are deliciously creamy, cheesy and "ham-y"; they will go with almost anything. Recipe makes six portions. One portion is perfect for children, but adults can easily eat two portions.... well, WE can anyway 😉
IMPORTANT: I like to use a Texas size muffin pan, but a standard muffin pan will work too. If you are using a standard cupcake pan, put a baking sheet under the pan because the cream tends to bubble up a little during cooking.
Remove from oven and let them sit for about 5 minutes before lifting them out of the pan with a large spoon.
These are deliciously creamy, cheesy and "ham-y"; they will go with almost anything. Recipe makes six portions. One portion is perfect for children, but adults can easily eat two portions.... well, WE can anyway 😉
IMPORTANT: I like to use a Texas size muffin pan, but a standard muffin pan will work too. If you are using a standard cupcake pan, put a baking sheet under the pan because the cream tends to bubble up a little during cooking.
ENJOY !!!
