Ingredients
- 600 g potatoes (peeled and grated)
- 1 onion (grated or finely chopped)
- 1/2 zucchini (grated)
- 1/2 carrot (grated)
- 2 eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp flour
- (Optional: 1/2 cup shredded cheese, cooked bacon bits, or sausage for extra flavor)
Instructions:
- Prepare the vegetables – Peel and grate the potatoes, zucchini, and carrot. Grate or finely chop the onion.
- Drain excess moisture – Place the grated vegetables in a clean kitchen towel and squeeze out extra water.
- Mix the base – In a large bowl, combine the grated vegetables with eggs, salt, pepper, and flour. Mix until well blended.
- Add extras (optional) – Stir in shredded cheese, bacon, or sausage for a richer taste.
- Fill muffin tins – Lightly grease a muffin tin and spoon the mixture evenly into the cups, pressing down slightly.
- Bake – Preheat oven to 180°C (350°F) and bake for 25–30 minutes, or until golden brown and crispy on top.
- Serve – Let them cool slightly before removing from the tin. Enjoy warm as a snack, breakfast, or side dish!
👉 Would you like me to also make a quick dip/sauce recipe (like garlic yogurt or sour cream dip) to serve with these muffins?
