Potato Nest Appetizer Hash Brown Recipe Baked Hash Brown Potato Nests filled with Sour Cream
Hash brown baskets baked in mini muffin tins then filled with sour cream, lemon zest and arugula.
Prep Time: 25 min Total Time: 25 min Yield: 12 nests
8 ounces frozen shredded hash brown potatoes, thawed
1/4 cup onion, finely diced
1 egg, beaten
Salt and pepper, to taste
1/2 cup sour cream
2 teaspoons onion, finely chopped
zest of 1 lemon, divided
1 teaspoon fresh lemon juice
3/4 teaspoon dill weed
1/4 teaspoon salt, or to taste
Arugula, chiffonade (finely sliced) for garnish
Preheat oven to 400 degrees F. Generously butter a 12 cup mini muffin tin.
Squeeze out all liquid from thawed hash browns. Put into a medium sized bowl with 1/4 cup onion, egg, salt and pepper, mixing well.
Fit approximately 1 tablespoon mixture into each muffin cup. Use your fingers or a wine cork to cover the bottom and sides of each cup making a nest or basket.
Bake on bottom rack of oven for approximately 25 minutes. Remove from oven to a rack to cool.
In a small bowl mix together sour cream, 2 teaspoons onion, 1/2 teaspoon lemon zest, lemon juice, dill weed and salt. Spoon mixture into each baked potato nest, garnish with arugula chiffonade, the remaining 1/2 teaspoon lemon zest and serve.
|Wine recommendation: Pinot Gris; Chardonnay|