Leftover Mashed Potato, Ham & Cheese Muffins
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600g leftover mashed potato
- 2 medium eggs
- 100g cooked ham, chopped
- 100g cooked peas
- 50g grated cheddar cheese
- pepper to taste
Method
- Preheat the oven to 200c. Grease a muffin tin with a little butter or spray with oil.
- In a large bowl mix together the mashed potato and eggs until they are well combined. Add the ham, peas and cheese and mix well. Season to taste.
- Spoon the potato mixture into the muffin tins (use an ice cream scoop to make it super easy!).
- Bake for 25-30 minutes until golden brown.
- Allow the muffins to cool in the tin for approximately 10 minutes before removing.