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Potato
Nest Appetizer
recipe and photograph created by www.finedinings.com
nest filled with Sour Cream, Lemon Zest
and Arugula
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. 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 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 nest, garnish with arugula and the remaining zest and serve.
Makes 12
see more of my gourmet
appetizers with photographs
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