5 Medium Red potatoes, grated
1/3 White Onion, minced or grated
1/4 cup Green (or red) Bell Pepper. minced
2 Cloves of Garlic, crushed (optional)
3 Tbsp. ea. Butter & Olive Oil
Salt & Freshly Ground Pepper
Melt the butter and then add the olive oil. Line the bottom of each muffin cup section with parchment for easier removal (simply trace the bottom of one circle, then accordion fold, and cut several at once). Brush half of the butter/oil mixture inside a 12-muffin tin container, and the other half will be poured later into the potato mixture. After you grate the potatoes, put them in a bowl with water and salt and allow them to sit for 15 minutes (this will draw out extra liquid from the potatoes so they will crisp up nicely). Then, drain off the water and rinse. Squeeze the extra liquid out of the grated potatoes with a clean towel or paper towels (drying as well as possible). Mix the potatoes, onion, bell pepper, garlic, and salt & pepper in a bowl. Pour in the remaining butter/olive oil mixture, and toss thoroughly so that everything is evenly coated. Fill up each muffin cup section with the potato mixture, and bake at 350º for 30-40 minutes, until golden (it may take a little longer depending on your oven, so keep an eye on them). After they cool a little, they will come out of the tin. Depending on your baking pan, you may need to gently run a knife around the rim before popping them out (turn them bottom side up). Top with a little salt and freshly ground black pepper. Enjoy!