Cheesy Potato Cups
recipe and photograph created by Peggy Bucholz for
Recipe Type: potato, hash browns, onion, cheese, cucumber, side dish, ramekins
Prep Time: 30 min
Total Time:30 min
2 cups frozen shredded hash brown potatoes, thawed, squeezed dry
2 tablespoons onion, finely chopped
freshly grated Nutmeg, to taste
Salt and pepper, to taste
4 tablespoons Parmesan cheese, coarsely grated
Parsley for garnish
1 English Cucumber, washed, ends trimmed
1/2 teaspoon fresh Mint, finely chopped
2 teaspoons rice wine vinegar
1/2 teaspoon sugar
dash of Cayenne pepper
Preheat oven to 350 degrees F.
In a medium sized bowl mix together potatoes, onion, nutmeg, salt,
pepper and cheese. Spoon cheesy mixture into 8 generously buttered 4 ounce muffin or custard
cups. Bake for 45 minutes.
Notch cucumber lengthwise with tines of a fork and slice 1/8-inch thick (7 or more slices are needed per
In a bowl combine chopped mint, rice wine vinegar, sugar and cayenne pepper; add cucumber
slices, marinate 30 minutes, then drain, discard marinade. Arrange cucumber
slices on plates overlapping in a small circle.
Loosen edges of cheesy potato cups with a sharp knife, invert onto a cucumber circle,
garnish with parsley and serve.
recommendation: Pinot Gris; Chardonnay|