Just before Faye’s trip to Arizona I served up a potato breakfast at her request. For our first breakfast after her return we had potatoes again, this time it was potato muffins. Last week I enjoyed the potato and goat cheese stuffed jalapeños so much I wanted to use those flavors again.
I lightly mashed boiled potatoes and mixed with them julienned spinach, chopped red onion, chopped cilantro, a red pepper I grew but can’t remember the name of, a mild jalapeño and goat cheese.
When all was mixed together I tasted for seasoning and added salt, roasted and crushed cumin seeds, a pinch of garlic powder, a pinch of powdered rosemary and a small squeeze of lime before adding two eggs and a little baking powder.
I baked this in a muffin tin at 350ºF for 55 minutes (until an inserted toothpick came out clean).
We enjoyed these potato muffins with a little ketchup and some homemade quark (more on the quark in another post).