Potato Nests

Name: Potato Nests
Ingredients: 12 lb hash brown potatoes, frozen and thawed; 14 cup onion, finely diced; 1 egg, beaten; butter, to grease muffin pan; 14 cup sour cream; 5 bacon, slices cooked crisp, crumbled, divided; 2 teaspoons chives, sliced thin, divided; salt, as desired; pepper, to taste

9 ingredients

9 steps

Ingredients

12 lb hash brown potatoes, frozen and thawed
14 cup onion, finely diced
1 egg, beaten
butter, to grease muffin pan
14 cup sour cream
5 bacon, slices cooked crisp, crumbled, divided
2 teaspoons chives, sliced thin, divided
salt, as desired
pepper, to taste

Directions

1

In a medium bowl mix together potatoes, onion, egg, salt and pepper.
2

Generously butter a 12 cup mini-muffin pan.
3

For each nest spoon 2 tablespoons mixture into the palm of your hand, squeeze out excess liquid, form into a ball and fit into a muffin cup pushing mixture up the sides forming a basket, I use a wine cork to help with this task.
4

Repeat this process until all 12 muffin cups are formed.
5

Bake on bottom rack of oven at 400 for 40 minutes.
6

Remove from oven to cool on a rack.
7

Baskets can be made ahead of time; put them in the oven at a low temperature to crisp up before filling them.
8

In a small bowl mix together sour cream, salt, pepper, crumbled bacon, chives (reserve some for garnish).
9

Spoon 1 teaspoon filling into each nest, garnish and serve.