CONTEST WINNER: Spring Potato Baskets
- 2 lb. (4-5 med.) potatoes, grated, 5 C.
- 2 med. eggs, lightly beaten
- 2 tsp. salt
- 1 tsp. pepper
- No-stick cooking spray
- Hollandaise Sauce (You can substitute with a pkg.):
- 6 egg yolks
- 1/2 C. water
- 1/4 C. lemon juice
- 1 C. firm cold butter, cut into 16 pieces
- 1/2 tsp. salt, optional
- 1/4 tsp. paprika
- Dash ground red pepper
- 1 C. finely chopped fully-cooked deli ham
- 16 medium eggs
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. (use large or extra large muffin pans). Making sure there is enough room for the filling. Push potatoes onto bottom and up side of each cup to form a “basket.” Bake on bottom rack in 350-degree oven for 35 minutes.
When potato baskets are done, remove from oven.
For hollandaise sauce:
Iin 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.
Place 1 tablespoon ham into each basket. Crack 1 egg into each; return to 350-degree 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.
~ Serve with steamed asparagus, or baby spinach 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.