Potato Nest Appetizer Hash Brown Recipe
Baked Hash Brown Potato Nests filled with Sour Cream

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Hash brown baskets baked in mini muffin tins then filled with sour cream, lemon zest and arugula.
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Potato Nest Appetizer
recipe and photograph created by Peggy Bucholz for www.finedinings.com


Tiny mini muffin tin appetizers


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Prep Time: 25 min      Total Time: 25 min      Yield: 12 nests


Ingredients:

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

Instruction:

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 bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com