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 Potato
Baskets
8 servings
Preparation Time: 40 Minutes
Cooking Time: 1 Hour 5 Minutes
Baskets
2 pounds (4 to 5 medium) potatoes, grated, 5 cups
2 medium eggs, lightly beaten
2 teaspoons salt
1 teaspoon pepper
No-stick cooking spray
Hollandaise Sauce
6 egg yolks
1/2 cup water
1/4 cup lemon juice
1 cup firm cold butter, cut into 16 pieces
1/2 teaspoon salt, optional
1/4 teaspoon paprika
Dash ground red pepper
Filling
1 cup finely chopped fully-cooked deli ham
16 medium eggs
For baskets, in large bowl, combine potatoes, 2 eggs, salt
and pepper; toss to combine. Spray 16 medium non-stick
muffin cups with no-stick cooking spray, coating well. The
spray helps to make potato nests crisp.) Spoon rounded 1/4
cup potato mixture into the palm of your hand; squeeze out
excess moisture; place in each muffin cup. Push potatoes
onto bottom and up side of each cup to form a “basket.”
Bake on bottom rack in 350°F oven for 35 minutes. When
potato baskets are done, remove from oven. For hollandaise
sauce, in small saucepan, beat together egg yolks, water
and lemon juice. Cook over very low heat, stirring
constantly, until yolk mixture bubbles at edges. Stir in
butter, 1 piece at a time, until melted and sauce is
thickened. Stir in seasonings. Remove from heat. Cover and
chill if not using immediately. For filling, place 1
tablespoon ham into each basket. Crack 1 egg into each;
return to 350°F oven on middle rack. Bake an additional 14
to 16 minutes or until egg whites are firm. Run small
spatula along edge of baskets to loosen. Place 2 baskets
on each of 8 individual plates. Spoon 1 tablespoon sauce
into each basket. Pass remaining sauce at the table. Serve
immediately.
Tips:
~ Serve with steamed asparagus, if desired.
~ Substitute one package (26 ounces) or 4 cups frozen
shredded hash brown potatoes, thawed, for fresh potatoes.
Squeeze out moisture before proceeding with recipe.
Note: The Hollandaise Sauce recipe was provided by our
friends at the American Egg Board
Recipe from
Potato
Help
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