Potato Cups in Muffin Tins

By á-6416

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

Preparation

Step 1

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