Spring 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.
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Recipe submitted by
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