Grand Cru® Baked Potato Roesti

6 muffins
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Savory and cheesy, these breakfast muffins can be a quick treat or a filling meal.


  • 2½ cups frozen shredded hash browns
  • 1 tablespoon butter, melted
  • ¼ cup onion, minced
  • 1 tablespoon flour
  • 3 strips bacon, cooked and crumbled
  • Salt and pepper to taste


  1. Heat oven to 425° F. Coat a nonstick muffin pan with vegetable oil spray.
  2. In a mixing bowl, gently break apart frozen hash browns.
  3. Stir in butter, onions, flour, bacon, salt, pepper and egg.
  4. Fold shredded Grand Cru into hash brown mixture until well combined.
  5. Evenly distribute mixture in muffin pan. Press mixture firmly into molds.
  6. Press a small cube of Grand Cru into the center of each muffin.
  7. Bake for 20-25 minutes or until mixture is golden brown and crispy.
  8. Allow to rest for 2-3 minutes before removing muffins from the tray.
  9. Garnish with a dollop of crème fraîche or sour cream and chopped chives, optional.