Time 45m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter. Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes. Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper. Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes. Bake in the preheated oven until potatoes are tender, about 25 minutes.
Time 1h Number Of Ingredients 10 Steps:
Preheat oven to 350°F/180°C (all oven types). Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce) Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm. Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife. Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks. Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture. Cheese slice: Top with cheese slice. Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping). Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance. Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden. Garnish with thyme: Sprinkle with remaining thyme. Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3) To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.
Time 2h Yield 12 muffins Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings. Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives. Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
Time 30m Yield 2 pans (6 servings each). Number Of Ingredients 7 Steps:
In a large bowl, add milk, butter, salt, pepper and 1-1/3 cups cheese to mashed potatoes. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley., Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.
Time 50m Yield 12 Number Of Ingredients 9 Steps:
Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside. In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups. Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups. In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Prepare the Potato Cups. Preheat oven to 350° degrees F. Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned. Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate. Prepare Marinated Cucumber Slices. While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person. Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes. To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve.
Number Of Ingredients 9 Steps:
1 Prepare the Potato Cups. 2 Preheat oven to 350° degrees F. 3 Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned. 4 Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate. 5 Prepare Marinated Cucumber Slices. 6 While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person. 7 Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes. 8 To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve. Read more: http://www.food.com/recipe/potato-cups-in-muffin-tins-irish-163565#ixzz1HKS1aVjW
Yield 12 servings Number Of Ingredients 12 Steps:
In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper. Spray a 12-cup muffin pan with cooking spray. Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup. Add shredded cheddar to the center of each cup. Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown. Top with a dollop of sour cream, chives and bacon crumbs. Enjoy!
More about “potato cups in muffin tins irish recipes”
Yield 12 potato cups Number Of Ingredients 10 Steps:
Preheat the oven to 400°F (200°C). With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices. Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain. Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated. Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin. Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups. Bake for 10 minutes. Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C). Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt. Bake for another 20-25 minutes, or until the egg whites are mostly cooked. Serve warm. Enjoy!
