Cheesy
Potato Cups
Baked Potato Cups
recipe and photograph created by www.finedinings.com
easy to make and delicious!
Serves 8
Cheesy Potato Cups
they can be made ahead and
baked later
2 cups frozen shredded hash brown potatoes, thawed,
squeezed dry of all liquid
2 tablespoons onion, finely chopped
freshly grated Nutmeg, to taste
Salt and pepper, to taste
4 tablespoons Parmesan cheese, coarsely grated
Parsley for garnish
In a medium sized bowl mix together potatoes, onion, nutmeg, salt,
pepper and cheese. Spoon potato mixture into 8 buttered 4 ounce
muffin cups. Bake at 350° for 45 minutes. Loosen edges with a sharp knife, invert onto individual plates and serve hot over marinated cucumber slices
(optional).
Marinated Cucumber Slices
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
While potatoes are baking notch cucumber lengthwise with tines of a
fork. Slice thinly, 7 to 8 slices are needed per person.
In a small bowl combine mint, vinegar, sugar and cayenne pepper; add cucumber
slices and marinate for 30 minutes, then drain. On each plate overlap
cucumber slices in a circle, place a baked cheesy potato cup in the center of the
circle, garnish with parsley and serve.
Wine recommendation: Pinot Gris
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