Muffin Tin Potato Pancake
Muffin Tin Potato Pancake
Submitted by Lori Martenson, Fustini's Holland
Potatoes, Pastas and Grains
Ingredients
- 1 lb baked potato flesh, smashed well with the back of a large spoon
- 1 beaten egg
- 2 tablespoons Fustini’s Tuscan Herb olive oil
- 2 tablespoons melted butter
- 1 oz (1/4 cup) finely grated Parmesan cheese
- 1/4 cup all-purpose flour
- salt and pepper to taste
- Fustini’s Fig balsamic for finishing
- Creme Fraiche or sour cream for garnish
- fresh chives, chopped, for garnish
Directions
- Preheat oven to 450 degrees with rack in the lower-middle position. Mix all ingredients thoroughly.
- Grease a 12 cup muffin tin generously with melted butter (at least 1/2 tsp in each well). Dollop mixture evenly in each well, gently spreading mixture to fill each well. Bake for 20 minutes. Remove from oven, gently flip each over in each well. Bake another 10 minutes.
- Top with Creme fraiche or sour cream, freshly snipped chives, and drizzle with Fustini&rsquo,s Fig balsamic.
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