Grand Cru® Baked Potato Roesti Muffins

6 muffins
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Savory, carb-y and cheesy, these Grand Cru® Baked Potato Roesti Muffins are a fun breakfast treat or filling breakfast-for-dinner meal.


  • 2 1/2 cups frozen shredded hash browns
  • 1 tablespoon butter, melted
  • 1/4 cup onion, minced
  • 1 tablespoon flour
  • 3 strips bacon, cooked and crumbled
  • Salt and pepper, to taste
  • 1 egg, beaten
  • 1 cup (4 ounces) Roth Grand Cru® cheese, shredded
  • 2 ounces Roth Grand Cru® cheese, cut into 1/2-inch cubes
  • Crème fraîche or sour cream (optional)
  • Chopped chives (optional)


  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. Stir in butter, onions, flour, bacon, salt, pepper and egg. Fold shredded Grand Cru® into hash brown mixture until combined. Evenly distribute mixture in muffin pan. Press mixture firmly into molds.
  3. Press a small cube of Grand Cru® into the center of each muffin.
  4. Bake for 20 to 25 minutes or until mixture is golden brown and crispy. Allow to rest for 2 to 3 minutes before removing muffins from the tray.
  5. Garnish with a dollop of crème fraîche or sour cream, and chopped chives, if desired.