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Potato
Nest Appetizer Basket
recipe and photograph created by
Peggy Bucholz for www.finedinings.com
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
1/4 cup sour cream
zest from 1 lemon, divided
1 teaspoon fresh lemon juice
3/4 teaspoons dill weed
1/4 teaspoon salt,
or to taste
Arugula, shredded for garnish
In a medium bowl mix together potatoes,
onion, egg, salt and pepper. Generously butter muffin tin. Spoon 2 tablespoons
mixture into the palm of your hand, form into a ball, squeeze out excess liquid,
fit into a muffin cup forming
a basket with the help of a clean wine cork, pushing the potato mixture up the
sides of the muffin cups. Repeat this process with the remaining
mixture until all 12 muffin cups are filled.
Bake on bottom rack of oven at 400° for 40 minutes. Remove
nests from oven to cool.
The baskets can be made ahead of time; put them in the oven at a low temperature
to crisp up before filling.
In a small bowl mix together sour cream,
1/2 teaspoon lemon zest, lemon juice, dill weed and salt. Spoon 1 teaspoon filling into each
baked potato nest, garnish with arugula, the remaining lemon zest and serve.
Makes 12 appetizers
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