Wanted something different for a brunch so
I experimented with potato cups. I’ve made them a couple of times now and think
I have the recipe figured out. I started with baked potatoes and first tried
grating them – that worked but it was messy. “Ah ha,” I thought, “Why not use
our ricer?” That worked even better.
Two things seemed to make a difference –
the cups need to be fairly thin – just about 1/8” and patted as evenly as
possible. Also I played around with baking times – the ideal is to have a
nicely browned cup that holds up but is not so crunchy that it hard to
eat!
Although I made mine in custard cups,
muffin tins would work, too.
I filled them with scrambled eggs and
topped them with cheese and crisp, crumbled bacon. Hmm . . . wonder what else
would be good in these?
Potato Cups
Olive oil
Baked potatoes, with peels removed
Salt
Pepper
1. Brush
custard cups with olive oil.
2. Either
grate the potatoes or run through a ricer.
 |
| The ricer (in the background) created shredded potatoes in just seconds. (I used the largest holed disc that came with the ricer.) |
3. Using
your hands, press potatoes along the inside curvature of the custard cup (I
used a little less than ¼ cup of potatoes), making sure that the potatoes are
only about 1/8” thick and evenly distributed.
4. Brush
the potatoes lightly with olive oil and sprinkle with salt and pepper.
5. Bake
at 400° for about 20 minutes – potato cups should be nicely browned and should
also pull away from the cups.
6. At
this point either . . .
a. fill
with scrambled eggs and top with cheese and crisp, crumbled bacon and serve, or
b. cool,
refrigerate and when ready to use, heat briefly and then add the scrambled eggs
and toppers. I actually did them right before my guests arrived and then set
the filled cups in the oven (set on warm) and served them about 15 minutes
later.
 |
| Although these are ready to serve, I put them back in the oven (on warm) until I was ready to serve brunch. |
About Scrambled Eggs – I once read (in a brochure
from the Egg Council) that it was better to add either no liquid or a little
water to scrambled eggs rather than use milk, which they said could cause the eggs
to become watery. I tested that idea and it seems to be true.
When I made the scrambled eggs for the cups, I began by sautéing
onions and peppers in olive oil, then added beaten eggs (I used no liquid). As they cooked, I
added a little Cheddar cheese and cooked the eggs just until they were creamy.
All of this took place on medium heat.
 |
| Brunch is served! |
Recipe without photos . . .
Potato Cups
Olive oil
Baked potatoes, with peels removed
Salt
Pepper
1. Brush
custard cups with olive oil
2. Either
grate the potatoes or run through a ricer.
3. Using
your hands, press potatoes along the inside curvature of the custard cup (I
used a little less than ¼ cup of potatoes), making sure that the potatoes are
only about 1/8” thick and evenly distributed.
4. Brush
the potatoes lightly with olive oil and sprinkle with salt and pepper.
5. Bake
at 400° for about 20 minutes – potato cups should be nicely browned and should
also pull away from the cups.
6. At
this point either . . .
a. fill
with scrambled eggs and top with cheese and crisp, crumbled bacon and serve, or
b. cool,
refrigerate and when ready to use, heat briefly and then add the scrambled eggs
and toppers. I actually did them right before my guests arrived and then set
the filled cups in the oven (set on warm) and served them about 15 minutes
later.
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