Preparation Time: 40 Minutes
Cooking Time: 1 hour 5 minutes
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
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
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.
– 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.
nutritional information per serving:
Fat: 58 g
Cholesterol: 725 mg
Sodium: 1311 mg
Carbohydrates: 11 g
Fiber: 2 g
Protein: 27 g
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photo credit: United States Potato Board
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