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Ingredients
- 2 cups grated peeled potatoes, drained and squeezed dry
- 1 egg white, lightly beaten
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/3 cup garlic-herb cheese spread
- Fresh dill sprigs
Preparation
Step 1
In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups.
Bake at 375 degrees for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature.