POTATO BASKETS WITH MUSHROOM& THYME FILLING
Great potato recipe for yal veggies and veggie-wanna-be (like myself). I made this for my brother who rarely eats anything without red meat. He later asked me for the recipe. Serve this a red beet salad, and you've got yourself a healthy and hearty meal.
Provided by Izzy Knight
Categories Potato
Time 1h10m
Yield 12 basket
Number Of Ingredients 15
Steps:
- Potato basket: mash cooked potato and mix with celery root.
- saute onion; drain and add to mashed potato.
- add egg, flour, seasoning, and knead into a dough.
- form into balls 6 cm (2 1/2 inche) wide.
- preheat oven to 350 degrees F.
- grease a cookie sheeet and place the"potato balls" on it.
- flatten the balls and indent in the centres to form baskets (not in the oven yet!).
- Filling: Saute onion in butter, add soy.
- add mushroom and sweat it for a few min.
- stir in thyme and sage then remove from stove.
- fill potato baskets with generous amount of mushroom fillling and sprinkele with parmesan.
- bake for 20-30 til baskets are slightly browned and firm.
SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX
5-Ingredient Fix Contest Entry - This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy "baskets" made with the shredded potatoes (hashbrowns) takes this side dish to the next level and is a family favorite.
Provided by Souxie
Categories Pork
Time 40m
Yield 12 baskets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
- In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
- Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
- Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.
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