These Starbucks Potato Chive Bakes feature a sauteed potato and onion mix, a savory, cheesy, creamy egg custard, with a pinch of spice and fresh chives. So delicious!
More Breakfast Recipes To Try
Sweet Breakfast Biscuits
Feta Spinach Egg Tart
Salami Egg Breakfast Sandwich
I love having eggs for breakfast and am always searching for interesting egg-based breakfast ideas to add to my weekly rotation.
Recently I’ve been needing finger foods for on-the-go convenience, and I rediscovered these potato chive bites by chance, so of course I had to attempt to make them at home.
I was pleasantly surprised at how easy these little potato cheddar chive bites are to make, and I can’t get enough of them right now.
I’m already thinking of variations with different ingredient combinations to share, but I’ve decided that this is the basic recipe that I’ll follow to create those in the future.
Table of Contents
Potato Cheddar Chive Bake Recipe Ingredients
Onion: Any variety of onion will work well in this recipe. I used half of a large onion for a dozen potato bites, but you can use more if you like.
Potatoes: You can use any type of potato you prefer. There’s no need to pre-cook them because you’ll be dicing them into little pieces that are just small enough to give some texture to the eggy custard.
Olive oil: Use any neutral flavored oil you have on hand. I don’t recommend using coconut oil, or nut oils, because they have a distinctive taste that may dominate the subtle savory flavors in this recipe.
Eggs: Form the base of these potato egg bites. When mixed with the heavy cream, yogurt, and cheese, and baked, the eggs and yogurt help to stabilize the potato bites.
Heavy cream: Adds a richness to the egg custard mixture.
Greek yogurt: Combines with the eggs to create slightly firm egg bites, without adding gluten-based ingredients like flour. Any thick, full fat yogurt you have is likely to perform well in this recipe.
Cheddar cheese: I used sharp cheddar in this recipe, because I love the pairing of tangy cheddar with potatoes, and the creaminess of the yogurt and cream. So good!
Salt: To taste. I added a pinch too much I think, mainly because I didn’t realize how salty my Greek yogurt and cheddar was. Do give your individual ingredients a taste before deciding on how much salt to use. I don’t recommend taste testing the savory custard mixture just before it goes into the oven, because of the raw eggs. Or you could try omitting the salt, and just it to the baked potato bites just before serving.
Black pepper: To taste. As with the salt, you could add it just before serving if you prefer.
Paprika: A touch of paprika to the potato onion mixture, gives it a tiny hint of spicy flavor, and a bit of color.
Cayenne pepper (optional): I didn’t add cayenne this time, because one of my guests was sensitive to heat, but I do recommend it if you like a kick of heat, especially with egg-based dishes.
Chives: Chives complement eggs well, and add a fresh savory taste to these mini potato egg bakes. And they add some greenery for a pop of color. I used Chinese (garlic) chives, but I’ve also come across French and Italian varieties that I’ll test out in this recipe in future.
How to make this Starbucks Potato Chive Bake Recipe: Step by step
Making these cheddar potato bites are a breeze. If you can chop veggies and whisk eggs, you’re halfway there. Here’s how:
Step 1: Make the Potato Onion Mixture
Preheat the oven to 350°F (180°C) degrees.
In a skillet over, heat the olive oil, and saute the onion and potatoes.
Season with salt, black pepper and paprika, and cook for 5-8 minutes until potatoes are fork tender.
Remove from the skillet and set aside.
Step 2: Whip up the Egg Custard
In a mixing bowl, whisk together eggs, heavy cream and yogurt.
Add the onion potato mixture, cheese, and chives, mixing with a fork to combine well.
Adjust the seasoning if necessary.
Step 3: Combine, Bake, and Serve
Spoon the mixture into a greased muffin pan.
Bake for 20-25 until golden brown.
Once done, remove the muffin pan from the oven, and let the potato cheese bites cool for a few minutes before serving.
Starbucks Potato Bites Recipe Tips
Chop the potatoes and onions into little cubes that will fit into the baking pan you’re using.
You don’t want very big chunks that protrude from your cheesy egg bites while they’re baking, unless you’re going for a particularly rustic look.
Let the potato bites cool in the baking pan for a few minutes after removing them from the oven.
They’ll be slightly jiggly straight out of the oven, and letting them cool a bit will allow them to firm up more, and they won’t be fragile when you’re ready to lift them out of the baking pan.
Storing Potato Egg Chives Bites
If you need to store leftovers, allow them to cool completely, and transfer to an airtight container. Store in the refrigerator for 2-3 days.
When you want to reheat leftovers, I suggest popping them into the oven again, until they’re warmed all the way through.
I usually let them sit in the air fryer for 3 minutes, and they’re as good as freshly made.
If you make these breakfast potato egg bakes, let me know how they turn out. I’d love to know your thoughts!
Starbucks Potato Cheddar Chive Bakes
Ingredients
- 2 Tbsp olive oil
- ½ cup onion diced
- 1 cup potatoes diced
- 3 eggs large
- ½ cup heavy cream
- ½ cup plain greek yogurt
- 1 cup cheddar cheese grated
- ½ – 1 tsp salt
- Black pepper to taste
- ½ tsp paprika
- 2 Tbsp fresh chives chopped
Instructions
- Preheat the oven to 350°F (180°C) degrees.
- In a skillet over, heat the olive oil, and saute the onion and potatoes.
- Season with salt, black pepper and paprika, and cook for 5-8 minutes until potatoes are fork tender. Remove from the skillet and set aside.
- In a mixing bowl, whisk together eggs, heavy cream and yogurt.
- Add the onion potato mixture, cheese, and chives, mixing with a fork to combine well.
- Adjust the seasoning if necessary, and spoon the mixture into a greased muffin pan. Bake for 20-25 until golden brown.
- Once done, remove the muffin pan from the oven, and let the potato cheese bites cool for a few minutes before serving.
