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. Stir in butter, onions, flour, bacon, salt, pepper and egg. Fold shredded Grand Cru® into hash brown mixture until well 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 20-25 minutes or until mixture is golden brown and crispy. Allow to rest for 2-3 minutes before removing muffins from the tray.
  5. Garnish with a dollop of crème fraîche or sour cream and chopped chives, optional.