Corned Beef Muffins

Steps

• 1

  Preheat the oven to 400°F. Grease a regular-sized 12-cup muffin tin. Melt the butter over medium-high heat and cook the leeks and onions for 6-7 minutes until tender.

  
• 2

  While the leeks are cooking, combine the hash browns, olive oil, salt and pepper in a bowl. Press about 2 heaping tablespoons of hash brown mixture into each muffin cup. Distribute any remaining hash browns. Bake on the middle rack for 30-40 minutes or until the hash browns are golden brown.

  
• 3

  Make the egg mixture: Combine the beaten eggs, salt, pepper and Irish mature cheddar cheese in a bowl.

  
• 4

  Put a heaping tablespoon of chopped corn beef in each muffin cup followed by a heaping tablespoon of the leek mixture. Put 3 heaping tablespoons of the egg/cheddar mixture in each muffin cup. Distribute any leftover mixture.

  
• 5

  Bake the muffins at 400°F for 18-20 minutes until they're golden brown. Let the muffins sit in the tin for 5 minutes before removing them.