Subj : BH&G 2118
To   : ALL
From : DAVE DRUM
Date : Tue Mar 16 2021 17:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Birdie In The Basket
 Categories: Potatoes, Eggs, Herbs, Cheese
      Yield: 8 Servings
 
    1/4 c  Shredded Italian blend
           - cheeses or mozzarella
      8 lg Eggs
           Ground black pepper
      8 ts Refrigerated basil pesto
           - (opt)
      8    Cherry tomatoes or grape
           - tomatoes, halved

MMMMM--------------------PERFECT HASH BROWNS-------------------------
  1 1/4 lb Russet potatoes
    1/4 ts Salt
    1/8 ts Ground black pepper
      1 tb Olive oil
      1 tb Butter
           Paprika (opt)
 
  MAKE THE HASH BROWNS: Peel and coarsely shred potatoes.
  Place potatoes in a large bowl; add enough water to cover
  potatoes. Stir well. Drain in a colander set over the
  sink. Repeat rinsing and draining two or three times until
  water runs clear. Drain again, pressing out as much water
  as you can with a rubber spatula. Line a salad spinner
  with paper towels; add potatoes and spin. Repeat, if
  necessary, until potatoes are dry. Transfer potatoes to a
  large bowl. Sprinkle with salt and pepper; toss to combine
  
  In a 10" nonstick skillet heat 1 tablespoon of the oil and
  the butter over medium-high heat until butter foams. Add
  potatoes to the skillet, spreading into an even layer.
  Gently press with the back of a spatula to form a cake.
  Reduce heat to medium. Cook, without stirring, about 12
  minutes or until the bottom is golden brown and crisp.
  
  Invert a plate over the top of the skillet. Carefully
  invert the skillet to transfer the potatoes to the plate.
  If needed, add the remaining 1 tablespoon oil to the
  skillet. Using the plate, slide the potatoes back into the
  skillet, uncooked side down. Cook about 8 minutes more or
  until the bottom is golden brown. If desired, sprinkle
  with paprika before serving.
  
  FINISH THE DISH: Set oven @ 350ºF/175ºC.
  
  Line eight 2 1/2" muffin cups with parchment baking cups
  or parchment-lined foil pan lining paper with the
  parchment side up; set aside. Prepare Perfect Hash Browns.
  Let hash browns stand about 20 minutes or until cool
  enough to handle.
  
  Divide hash browns between muffin cups, pressing hash
  browns into the bottoms and up the sides of the cups.
  
  Divide cheese among hash-brown-lined cups. Crack an egg
  into each cup. Sprinkle with pepper. Top each cup with 1
  teaspoon of the pesto (if desired) and two of the tomato
  halves. Bake for 18 to 20 minutes or until whites are set
  and yolks are thickened. Let stand for 3 to 5 minutes
  before serving. Carefully remove from cups.
  
  Better Homes & Gardens | June 2014
  
  MM Format by Dave Drum - 15 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If you must smoke, smoke salmon
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