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Potato Cups in Muffin Tins( Irish )


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  • 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)
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Step 1

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.

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