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Potato nests for vegetables

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Potato nests for vegetables

3/4  lb. thin skinned potatoes
1    egg yolk
1/3  cup shredded swiss cheese
1/4  tsp. each pepper, nutmeg, paprika
     a hot vegetable of your choice

     Coarsley shred potatoes into water.  Drain
and squeeze out moisture.  In a bowl, mix
together shredded cheese, vegetable, onion, egg
yolk, pepper, nutmeg and paprika.  Spoon
equally into 12 well buttered muffin cups
with nonstick finish.  Press mixture against
bottom and sides of cup.  Bake, uncovered in
350 degree oven until sides are brown and
center is dry, about 30-35 minutes.  Cool in
pan for 5 minutes.  Run a knife around edges
of nests, tip out of pan and set cupped side up.
Serve hot with vegetables.

Note...these can be made a day or two ahead.
To reheat, remove nest from muffin pans and
place on a wire rack set in a 10x15 inch pan.
Bake uncovered at 350 degrees until hot and
crisp, about 5-8 minutes.  Small vegetables
like peas, carrots, tiny onions, corn are the
best for the nest.

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