“When baking, follow directions. When cooking, go by your own taste.” goes the twitter account of Laiko Bahrs @SFFoodGalo. Did they read my mind? Straying away from normal, now out comes the measuring spoons #blameitontheblog. Here goes the first one that I did not procrastinate on and put it to paper. It was a sunny morning and the onset of spring does some pretty wonderful things to you. I had seen the prettiest mini bite on YouTube, and decided to try it out for breakfast.
Ingredients
Two medium sized potatoes
Single cream 200 ml
7 eggs
2 tablespoons grated cheese
2 teaspoons Herbs mixture
Oil for greasing muffin pan
Equipment
Muffin pan
Potato peeler
Vegetable grater
Oven
Making the basket
Take two medium sized potatoes, wash well and peel. Grate the potatoes. You will get around a cupful of grated potato. Wash this well with lots of water and dry it completely. I pick up a fistful and squeeze the water completely out of it. Pat it dry with the kitchen towel. The trick lies in getting the grated potato as dry as possible. Next add an egg to the potatoes and mix thoroughly. Add salt to the mixture. This is not necessary as the filling is considerably tasty.
Take a muffin tray and grease. Add half a fistful of the grated potato plus egg mixture to the muffin base. Shape it into a basket that just touches the top of the muffin form. Cover the surface and sides of each pan completely. Bake in an oven at 180OC for 15 minutes. Remove from the oven and allow cooling for 15 to 20 minutes before pouring the filling
Variation of the basket: For bacon lovers, line the muffin pan with bacon, instead of potato.
Making the filling
Take 6 medium sized eggs and crack into a pan. Add 200 ml single cream, 2 tablespoons grated cheese (any cheese of your choice would do, I used cheddar), and a teaspoon of a mix of herbs of your choice (I used a mixture of thyme and oregano). Mix this well.
Pour this into the cooled baskets on your muffin pan. Fill the basket to around 2/3. Bake in a fan assisted oven at 180 degrees for 12 to 15 minutes.
It will rise in the oven and almost overflow out of the muffin pan, but will fall back into place once it is removed out of the oven. The potato shreds will gain a golden brown colour and the filing will be of a bright yellow colour.
Serve with leafy greens.
This recipe calls for making 18 to 20 baskets
It’s an easy to make mini bite and super tasty.
Give it a try. Tell me how it turns out.
L.
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