Mexican Hash Browns in Muffin Shape

A Yankee-style appetizer or breakfast inspired by Mexican cuisine.

Ingredients:

500 g of potatoes 2 pcs eggs 1 pcs chopped green chilli 1 pc small red onion 1 cup shredded cheddar 1 cup of sour cream medium avocado green coriander leaves water oil salt

Procedure:

1. Boil the peeled potatoes for 10 minutes, then let them cool, grate them cold on a coarse grater
2. In a frying pan, fry the finely chopped onion in a little oil
3. In a bowl, mix the chopped chilli pepper with the grated potatoes, onion, cheddar and beaten eggs, season with salt
4. Grease a muffin tin with oil, fill each hole with 2/
3 potato mixture
5. Place in a preheated oven at 190°C and bake for 25-30 minutes, or until the tops are golden and crispy
6. Allow to cool slightly for 5 minutes, then serve the muffin-shaped Hash Browns garnished with slices of peeled avocado, a dollop of sour cream and cilantro.