Potato Cups . . . filled with scrambled eggs

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     Wanted something different for a brunch soI experimented with potato cups. I’ve made them a couple of times now and thinkI have the recipe figured out. I started with baked potatoes and first triedgrating them – that worked but it was messy. “Ah ha,” I thought, “Why not useour ricer?” That worked even better.    Two things seemed to make a difference –the cups need to be fairly thin – just about 1/8” and patted as evenly aspossible. Also I played around with baking times – the ideal is to have anicely browned cup that holds up but is not so crunchy that it hard toeat!       Although I made mine in custard cups,muffin tins would work, too.     I filled them with scrambled eggs andtopped them with cheese and crisp, crumbled bacon. Hmm . . . wonder what elsewould be good in these?
Potato CupsOlive oilBaked potatoes, with peels removed Salt Pepper
1.     Brushcustard cups with olive oil.2.     Eithergrate the potatoes or run through a ricer.

The ricer (in the background) created shredded potatoes in just seconds.
(I used the largest holed disc that came with the ricer.)

3.     Usingyour hands, press potatoes along the inside curvature of the custard cup (Iused a little less than ¼ cup of potatoes), making sure that the potatoes areonly about 1/8” thick and evenly distributed.4.     Brushthe potatoes lightly with olive oil and sprinkle with salt and pepper.
5.     Bakeat 400° for about 20 minutes – potato cups should be nicely browned and shouldalso pull away from the cups.
6.     Atthis point either . . .a.     fillwith scrambled eggs and top with cheese and crisp, crumbled bacon and serve, orb.     cool,refrigerate and when ready to use, heat briefly and then add the scrambled eggsand toppers. I actually did them right before my guests arrived and then setthe filled cups in the oven (set on warm) and served them about 15 minuteslater.

Although these are ready to serve, I put them back in the oven (on warm) until I was ready to serve brunch.

About Scrambled Eggs РI once read (in a brochurefrom the Egg Council) that it was better to add either no liquid or a littlewater to scrambled eggs rather than use milk, which they said could cause the eggsto become watery. I tested that idea and it seems to be true. When I made the scrambled eggs for the cups, I began by saut̩ingonions and peppers in olive oil, then added beaten eggs (I used no liquid). As they cooked, Iadded a little Cheddar cheese and cooked the eggs just until they were creamy.All of this took place on medium heat.

Brunch is served!

Recipe without photos . . .Potato CupsOlive oilBaked potatoes, with peels removed Salt Pepper
1.     Brushcustard cups with olive oil2.     Eithergrate the potatoes or run through a ricer. 3.     Usingyour hands, press potatoes along the inside curvature of the custard cup (Iused a little less than ¼ cup of potatoes), making sure that the potatoes areonly about 1/8” thick and evenly distributed.4.     Brushthe potatoes lightly with olive oil and sprinkle with salt and pepper.5.     Bakeat 400° for about 20 minutes – potato cups should be nicely browned and shouldalso pull away from the cups. 6.     Atthis point either . . .a.     fillwith scrambled eggs and top with cheese and crisp, crumbled bacon and serve, orb.     cool,refrigerate and when ready to use, heat briefly and then add the scrambled eggsand toppers. I actually did them right before my guests arrived and then setthe filled cups in the oven (set on warm) and served them about 15 minuteslater.