From: Chef Bill Jump, Hyatt Regency Century Plaza, Los Angeles, CA. Yield: 12 muffins.
2 oz. plain yogurt
½ tsp. sea salt
½ tsp. fresh ground black pepper
¼ cup chopped chives
2 oz. whole butter
2 oz. diced onion
2 oz. diced red and yellow peppers
3 large Idaho® potatoes, shredded
4 oz. white cheddar cheese, grated
4 oz. Monterey Jack cheese, grated
Preheat oven to 350°F. Beat eggs, yogurt, sea salt, ground pepper and chives together. In large skillet, melt whole butter; saute peppers and onions for about 2 minutes. Add shredded Idaho potatoes and saute until golden brown. Remove from heat and cool slightly to touch. Using regular flexi-muffin molds, place approximately 1½ oz. potato mixture in each section. Manipulate mixture so it coats bottom and sides of each mold, forming a cup. Combine cheese and place about ½ oz. into each potato “cup”; top with more potato mixture. Stir egg mixture and carefully pour into each mold; do not overfill. Bake at 350°F for approximately 25 minutes, or until knife comes out clean when inserted.