Idaho Potato Hashbrown Muffins

From: Chef Bill Jump, Hyatt Regency Century Plaza, Los Angeles, CA. Yield: 12 muffins.

5 eggs

2 oz. plain yogurt

½ tsp. sea salt

½ tsp. fresh ground black pepper

¼ cup chopped chives

2 oz. whole butter

2 oz. diced onion

2 oz. diced red and yellow peppers

3 large Idaho® potatoes, shredded

4 oz. white cheddar cheese, grated

4 oz. Monterey Jack cheese, grated

Preheat oven to 350°F. Beat eggs, yogurt, sea salt, ground pepper and chives together. In large skillet, melt whole butter; saute peppers and onions for about 2 minutes. Add shredded Idaho potatoes and saute until golden brown. Remove from heat and cool slightly to touch. Using regular flexi-muffin molds, place approximately 1½ oz. potato mixture in each section. Manipulate mixture so it coats bottom and sides of each mold, forming a cup. Combine cheese and place about ½ oz. into each potato “cup”; top with more potato mixture. Stir egg mixture and carefully pour into each mold; do not overfill. Bake at 350°F for approximately 25 minutes, or until knife comes out clean when inserted.