A muffin tin will give the potatoes the shape of crispy cupcakes. Cottage cheese and eggs will be used for the filling
Potatoes are on our table all year round, but especially in the fall we use them to create various delicacies and specialties. Have you tried potato baskets with egg filling? The process is not too laborious and the result is a delicacy that will delight everyone at first sight.
Potatoes are a valuable, yet inexpensive, ingredient that offers us countless processing options. This time we will focus on baked treats that will impress with their unusual shape and preparation. A variety of potato cupcakes do not have to be complicated at all. You can use eggs, cheese, sausages and vegetables to fill them.
Potato pancakes with eggs
Potato cupcakes can be a great appetizer or a unique dinner. Bake until crispy and fill with a mixture of cottage cheese, Dijon mustard, and hard-boiled eggs after they cool.
- For 4 servings of potato egg muffins, you will need 4 large potatoes, 3 eggs, 1 cup cottage cheese, 1 teaspoon Dijon mustard, salt, ground pepper and oil.
- Peel, rinse and coarsely grate the potatoes.
- Stir in one egg, salt, and pepper. Mix everything together well.
- Grease a muffin tin with oil and fill with the potato mixture to create cups.
- Place them in a preheated oven and bake at 180°C for about 30 minutes. Bake the cupcakes until golden brown, depending on your oven.
- While the cake is baking, hard-boil the remaining eggs. Then peel and dice them. Mix the cooled eggs with the cottage cheese and a dash of Dijon mustard. Season with salt and pepper to taste.
- Fill the baked and cooled cupcakes with the prepared mixture and serve.
You might also be interested in other similar recipes. You can easily make a change by adding your favorite spices and herbs. Try discovering potato pancakes in different ways and enjoy a delicious autumn treat with your loved ones:
We wish you many more ideas and bon appetit.
