Muffin pan potato crust cakes

Ingredients

1. Melted butter, for greasing and brushing
2. 1kg sebago (brushed) potatoes, peeled, cut into 4cm chunks
3. 100g streaky bacon
4. 30g butter, chopped
5. 2 eggs, lightly whisked
6. 80g (1 cup) grated cheddar

Description

• Step 1

  Preheat oven to 200°C/180°C fan forced. Brush a 6-hole (3/4 cup) muffin pan with melted butter. Line bases with small rounds of baking paper.

• Step 2

  Place potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 15 minutes or until very tender.

• Step 3

  Drain potato, then return to the pan. Cook, shaking the pan, over high heat for 1 minute or until the liquid has evaporated. Remove from heat. Mash until smooth.

• Step 4

  Meanwhile, cook the bacon in a non-stick frying pan over medium heat for 2 minutes each side or until golden brown. Set aside to cool, then finely chop.

• Step 5

  Add the bacon, chopped butter, egg and cheese to the potato, and fold to combine. Season. Divide mixture evenly between prepared muffin pan holes, pressing gently into the holes. Use a fork to rough up the surface, then lightly brush the tops with melted butter. Bake for 30 minutes or until golden brown.

• Step 6

  Stand cakes in the muffin pan for 10 minutes to cool and firm up slightly. Run a knife around the edge of each to loosen, then gently prise out. Serve warm.