Potato Baskets with Veggies and Eggs
Potato Baskets with Veggies and Eggs
An Easter brunch served up with baskets made out of russet potatoes, vegetables and eggs.
Ingredients
- 3 Large 2 large Alsum russet potatoes, scrubbed and shredded
- 4 Tablespoons Olive oil
- 1 Tablespoon Paprika
- 1 Teaspoon Salt
- 2 Teaspoons Black pepper
- 8 Eggs
- 2 Tablespoons Milk
- 2 Tablespoons Fresh parsley, minced
- 4 Medium-size Stalks of asparagus, chopped
- 3 Tablespoons Green onion, chopped
- 2 Tablespoons Beet juice (from a can of beets)
- 3/4 Cup Plain Greek yogurt
- Parsley springs, for garnish
Instructions
- Preheat oven to 400°F and generously spray a 12-count muffin tin with cooking spray.
- In a large bowl toss the shredded potatoes with olive oil, paprika, salt and pepper.
- Firmly press the shredded potatoes into the cups of the muffin tins to create potato cups, filling each cup about 1/3 full. Be sure to add some of the potatoes onto the sides of each cup to form a basket.
- Bake until the potatoes are golden brown, about 15 minutes.
- While the potato baskets are baking, crack 8 eggs into a medium-size bowl. Add the milk and whisk the eggs well. Add the minced parsley, chopped asparagus and green onion and gently mix.
- When the potatoes are finished cooking, remove from the oven. Pour about ¼ cup of the egg mixture into each potato basket, careful not to overflow the cups.
- Bake the egg baskets for another 8 minutes, until the eggs are firmly set.
- As the eggs are cooking, mix the beet juice and yogurt together in a small bowl.
- Remove the egg baskets from the oven and let cool for about 2 minutes. Very carefully lift each basket out of the muffin tin and place onto serving plate. I use a small spatula and a knife to remove the baskets.
- Add a small dollop of the beet yogurt onto each egg basket, add a sprig of parsley and serve immediately.