Ingredients
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2 cups shredded potatoes (I use frozen and thaw them before measuring)
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4 tablespoons parmesan cheese, grated
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freshly grated nutmeg
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kosher salt
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butter, to grease the muffin tins
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parsley (to garnish)
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English cucumber
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2 teaspoons rice wine vinegar
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1/2 teaspoon sugar
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2 tablespoons onions, minced
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1/2 teaspoon of fresh mint, minced
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freshly cracked peppercorn
Instructions
- Prepare the Potato Cups.
- Preheat oven to 350° degrees F.
- Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
- Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
- Prepare Marinated Cucumber Slices.
- While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person.
- Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes.
- To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve.