Potato muffins with cheese and bacon

Ingredients for 4 servings:

• 800 g potatoes, waxy
• 2 eggs
• 125g Gouda
• 8 slices of bacon (maybe less)
• 1 pinch of nutmeg
• salt and pepper
• 1 tsp, leveled spice(s) (chimichurri), optional
• Fat for the muffin tin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple side dish

Preheat the oven to 200°C (top/bottom heat) (175°C fan-assisted oven). Prepare and grease a muffin tin with 6 large or 12 small cups. Peel, wash, and dry the raw potatoes. Coarsely grate them and let stand for a while. Grate the Gouda and set aside. Squeeze the potatoes dry (either by hand or using a tea towel) so that no liquid remains in the bowl. Mix about 2/3 of the grated Gouda (approx. 75g) and the two eggs with the potatoes. Add half a teaspoon of salt, pepper, and nutmeg to the batter. Optionally, add 1 teaspoon of chimichurri spice mix, but use less salt. Mix everything well. Place 2 slices of bacon crosswise into each of the greased muffin cups, rolling up any excess edges. Fill with the potato batter. For large cups, allow one muffin per person as a side dish; for small cups, allow approximately 2 to 3 muffins. Sprinkle the remaining Gouda cheese over the muffins. Bake in a hot oven on the middle rack for 30 minutes; for small cups, 25 minutes should be sufficient. Anything that goes well with rösti goes well with this, such as schnitzel. It’s also delicious as a main course with some garlic, aioli, and salad or scrambled eggs; adjust the muffin quantity accordingly.