Mexican Hash Brown Muffins

Prep:  15 Minutes
Total Time:  1 Hours  30 Minutes
Servings:  12

Ingredient List

  • 1 bag (20 oz) refrigerated shredded hash brown potatoes
  • 2 tablespoons vegetable oil
  • 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained and patted dry
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1/4 cup sour cream
  • 1 green onion, thinly sliced
  • 1 tablespoon chopped fresh cilantro leaves

Preparation

  1. Heat oven to 400°F. Generously spray each of 12 regular-size muffin cups with cooking spray. In large bowl, mix potatoes, oil and taco seasoning mix. Divide evenly among cups; press lightly. Bake 55 to 65 minutes or until deep brown.
  2. Top each muffin cup with green chiles, then sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted.
  3. Run knife around edges, and remove from muffin cups. Top with sour cream. Sprinkle with green onion and cilantro.

Expert Tips

  • Like it hot? Serve with Sriracha or your favorite hot sauce.
  • For a pretty presentation, spoon sour cream into 1-quart resealable food-storage plastic bag, clip 1/4-inch from corner of bag, and pipe a zigzag of sour cream on each muffin.

Nutrition

  • 1 Serving Calories 140 (Calories from Fat 60);  Total Fat 6g (Saturated Fat 2 1/2g ,Trans Fat 0g);  Cholesterol 10mg;  Sodium 150mg;  Potassium 280mg;  Total Carbohydrate 18g (Dietary Fiber 1g ,Sugars 1g);  Protein 3g
  • % Daily Value: Vitamin A 4%;  Vitamin C 8%;  Calcium 8%;  Iron 2%
  • Exchanges: 1 Starch;  1/2 Vegetable;  1 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet