Cheesy breakfast potatoes

Name: Cheesy breakfast potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 15 potatoes
Cuisine: Québécoise
Ingredients: 3 medium russet potatoes, peeled and grated; 1 small Spanish onion, grated; 15 fresh chives, finely chopped; ½ tsp (2.5 ml) dried oregano; 1 cup (125 g) shredded mozzarella cheese; ½ cup (50 g) finely grated Parmesan cheese; ½ cup (125 ml) panko breadcrumbs; 4 tbsp (60 ml) olive oil; Salt and freshly ground pepper

Preparation 30 min
Cooking 45 min
Servings 15 potatoes
Freezing Absolutely

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Ingredients

3 medium russet potatoes, peeled and grated
1 small Spanish onion, grated
15 fresh chives, finely chopped
½ tsp (2.5 ml) dried oregano
1 cup (125 g) shredded mozzarella cheese
½ cup (50 g) finely grated Parmesan cheese
½ cup (125 ml) panko breadcrumbs
4 tbsp (60 ml) olive oil
Salt and freshly ground pepper

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Preparation

Preheat the oven to 180 °C (350 °F).
Place the grated potatoes and onion in several clean kitchen towels and squeeze firmly to remove as much liquid as possible. Repeat if needed, as the drier the potatoes, the crispier they will be.
Transfer the potatoes and onion to a large bowl. Add the chives, oregano, mozzarella, Parmesan, panko breadcrumbs and olive oil. Season with salt and pepper, then mix well.
Line a muffin tin with parchment paper liners. Divide the mixture evenly among the compartments and press gently to compact.
Bake for 40 to 45 minutes, or until the potatoes are golden and crispy on top. Serve hot.