We dined at a Corona California Five Star restaurant that served this
delicious dish,
They were so delicious and looked
fantastic
I recreated them the easy way,
they can be made ahead and baked later
frozen
shredded hash browns baked in muffin tins...
easy recipe and delicious!!!!
if you like this one,
try more of my Side
Dishes with photographs
Cheesy
Potato Cups
recipe and photograph created by
Peggy Bucholz for
www.finedinings.com
Serves 8
2 cups frozen shredded hash brown potatoes, thawed,
squeezed dry of all liquid
2 tablespoons onion, finely chopped
freshly grated Nutmeg, to taste
Salt and pepper, to taste
4 tablespoons Parmesan cheese, coarsely grated
Parsley for garnish
1 English Cucumber, washed, ends trimmed
1/2 teaspoon fresh Mint, finely chopped
2 teaspoons rice wine vinegar
1/2 teaspoon sugar
dash of Cayenne pepper
In a medium sized bowl mix together potatoes, onion, nutmeg, salt,
pepper and cheese. Spoon cheesy mixture into 8 generously buttered 4 ounce
muffin or custard cup. Bake at 350° for 45 minutes. Notch cucumber lengthwise with tines of a
fork and slice 1/8-inch, 7 to 8 slices are needed per person.
In a small bowl combine chopped mint, rice wine vinegar, sugar and cayenne pepper; add cucumber
slices and marinate for 30 minutes, then drain. Place them in a small
overlapping circle on each plate. Loosen
edges of cheesy potato cups with a sharp knife, invert onto a cucumber
circle, garnish with parsley and serve.
Wine recommendation: Pinot Gris
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