Potato pancake muffins

Ingredients for 2 servings:

• 4 m.-sized potatoes
• 1 small onion(s)
• 125 g feta cheese
• 1 egg(s)
• 2 slices of cooked ham
• 1 tbsp rapeseed oil
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes and grate them into thin strips. Grate the onions into a puree. Crumble the feta cheese into very small pieces. Cut the cooked ham into small pieces. Mix all of the listed ingredients, season with salt, pepper, and nutmeg, and fill muffin cups. Silicone cups are ideal; they don’t need any pretreatment. Depending on the amount of batter, you’ll need 8-10 muffin cups. Please only fill the cups just below the rim to prevent overflow during the simmering process. I can’t comment on using paper cups. Since the potato batter is rather watery, I wouldn’t assume they would work as well. Bake at 180 degrees Celsius with a fan (do not preheat) for about 30 minutes.