Potato Cups in Muffin Tins( Irish ) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Cheesy shredded potatoes are baked in muffin tins and served over marinated cucumber slices, An elegant side dish for a special entree. COOKS NOTES: If you have a Mandoline, it would be helpful! 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) |
english cucumber |
1/2 teaspoon fresh mint, minced |
2 teaspoons rice wine vinegar |
1/2 teaspoon sugar |
1 dash cayenne |
Directions:
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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