Potato Cups in Muffin Tins

Potato Cups in Muffin Tins
Potato Cups in Muffin Tins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups shredded potatoes (I use frozen and thaw them before measuring)

  • 2

    tablespoons onions, minced

  • 4

    tablespoons parmesan cheese, grated

  • freshly grated nutmeg

  • kosher salt

  • freshly cracked peppercorn

  • butter, to grease the muffin tins

  • parsley (to garnish)

  • Marinated Cucumber Slices

  • English cucumber

  • 1/2

    teaspoon fresh mint, minced

  • 2

    teaspoons rice wine vinegar

  • 1/2

    teaspoon sugar

  • 1

    dash cayenne

  • Read more: http://www.food.com/recipe/potato-cups-in-muffin-tins-irish-163565?oc=linkback

Directions

Prepare the Potato Cups. 2 Preheat oven to 350° degrees F. 3 Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned. 4 Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate. 5 Prepare Marinated Cucumber Slices. 6 While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person. 7 Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes. 8 To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve. Read more: http://www.food.com/recipe/potato-cups-in-muffin-tins-irish-163565?oc=linkback

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