POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium russet potatoes, salt, pepper, paprika, garlic powder, fresh parsley, vegetable oil, shredded cheese blend, bacon, large eggs
Provided by Frank Tiu
Categories Breakfast
Yield 12 potato cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C).
- With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
- Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
- Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
- Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
- Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
- Bake for 10 minutes.
- Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
- Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
- Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 20 grams, Sugar 1 gram
LOADED MASHED POTATO CUPS RECIPE BY TASTY
Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream
Provided by Tasty
Categories Sides
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
- Spray a 12-cup muffin pan with cooking spray.
- Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
- Add shredded cheddar to the center of each cup.
- Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
- Top with a dollop of sour cream, chives and bacon crumbs.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
MUFFIN TIN POTATOES GRATIN
A quick and easy potato side dish.
Provided by GnarlyCow
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter.
- Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
- Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
- Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
- Bake in the preheated oven until potatoes are tender, about 25 minutes.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 12.8 g, Cholesterol 9.2 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 87.6 mg, Sugar 1.2 g
IRISH CHEDDAR, BACON AND POTATO MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
- Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
- Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
POTATO CUPS IN MUFFIN TINS( IRISH ) RECIPE
Provided by barbgreenfield
Number Of Ingredients 9
Steps:
- 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#ixzz1HKS1aVjW
POTATO MUFFINS
Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. -Marlene Loecke, Des Moines, Iowa
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
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4.9/5 (22)Total Time 50 minsCategory SidesCalories 259 per serving
- Preheat oven to 425º. Butter 12 cup muffin tin, then dust each cup with panko crumbs. Set aside.
- Cut potatoes in half lengthwise, then each half into 3 spears. Slice the spears into 1/4 inch slices. Place in large microwave safe bowl and add half and half, salt and pepper. Mix to combine. Cover with plastic wrap and microwave 12-15 minutes, stirring once, till tender.
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- Bake, covered, for 10 minutes, then remove cover and continue baking 13-15 minutes, till lightly browned. Remove to cooling rack and run knife around perimeter of each cup. Cool 5 minutes then invert onto baking sheet, tapping if necessary to release. Cool 5 minutes and serve.
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