I am trying to organize the new recipes of the blog by dividing the days of the week in which I work, cook, photograph, and write here based on the courses of a hypothetical menu. Today, after spending a week making first courses that you will soon see… 
Today, here is the recipe for the potato and bacon muffins, very tasty and easy small savory muffins, crunchy on the outside and tender and cheesy on the inside, really very pleasant and they pair well with any dish!
P.S. If you want and the main dish allows, you can serve the potato and bacon muffins with a spoonful of sour cream. I found the sour cream in convenient jars at the supermarket, but if you want you can easily make it at home following a very simple recipe!
HOW TO MAKE SOUR CREAM
100 g of fresh cream and an equal amount of plain whole yogurt with the juice of half a lemon!
It is necessary to give time for the ingredients to react chemically, so I suggest preparing it at least an hour before consumption, leaving it in the fridge covered with plastic wrap!
If you prefer other side dishes with potatoes, I suggest:
SAVOYARD POTATOES
SEASONED POTATO TRAY
POTATO AND BACON MUFFINS
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz boiled potatoes
- 2 tablespoons Grana Padano DOP (grated)
- 2 eggs
- 1.4 oz pancetta or bacon
- 2.5 oz mozzarella for pizza
- to taste chives
- to taste salt
- to taste pepper
- to taste vegetable oil (for the molds)
- to taste breadcrumbs (for the molds)
Recipe Preparation: Potato and Bacon Muffins
Put the mashed boiled potatoes in a bowl using the tines of a fork.
I preferred not to use the potato masher to avoid getting a too uniform mixture, opting for a more rustic texture. However, as always, mash the boiled potatoes as you prefer and find most convenient!
Then add the eggs, a generous amount of chopped chives, the diced bacon or pancetta lightly sautéed in a pan, and the grated cheese.
Combine the mixture by also adding the diced mozzarella, and adjust with salt and pepper.
Preheat the oven to 375°F and prepare the molds to fill with the potato and bacon muffin mixture.
Grease and sprinkle the muffin molds with breadcrumbs for oven baking.
I have a silicone mold with cavities for 6 muffins, but if you prefer, you can use the individual molds available at the supermarket.
Now fill the molds with the potato and bacon mixture and bake for about 35/40 minutes or depending on your oven’s characteristics.
Once baked, let them cool and then serve at the table…
Enjoy your meal!
Annalisa
