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Potato
Nest Appetizer
recipe and photograph created by www.finedinings.com
filled with Sour Cream,
Bacon and Chives
Potato Nests
1/2 pound frozen shredded hash brown potatoes thawed
1/4 cup onion, finely diced
1 egg, beaten
Salt and pepper, to taste
12 cup mini-muffin tin
butter to grease muffin tin
In a medium bowl mix together potatoes,
onion, egg, salt and pepper. Generously butter a mini-muffin tin.
For each potato nest, spoon 2 tablespoons
potato mixture into the palm of your hand, form into a ball and squeeze out excess liquid. Fit potato mixture into a muffin cup forming into a basket
with the help of a wine cork. Repeat this process with the remaining potato
mixture until all 12 muffin cups are filled.
Bake on bottom rack of oven at 400° for 40 minutes. Remove from oven to cool on a
rack. The
baskets can be made ahead of time; put them in the oven at a low temperature to
crisp up before filling them.
Make the easy filling (recipe follows).
Filling
1/4 cup sour cream
5 bacon slices, cooked crisp, crumbled, divided
2 teaspoons chives, sliced thin,
divided
Salt, as desired (go easy, the bacon is salty)
Pepper, to taste
In a small bowl mix together sour cream, bacon, chives, salt and pepper; reserve a small amount of bacon and chives for garnish.
Spoon 1 teaspoon filling into each potato nest, garnish with bacon, chives and serve.
Makes 12 potato nest appetizers
see more of my
gourmet
appetizer
with photographs
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