One Secret Ingredient Makes These Elegant Smoked Salmon Cups a Breeze

Like a latke in a cup, this recipe look impressive but is a breeze to make. 

Photo by: Savour Imagery LLC

Savour Imagery LLC

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Using pre-made hash browns from the freezer section of the supermarket makes this easy to whip up with just a few minutes of prep time. (You'll look like a total brunch pro.) 

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 servings

The Ingredients

  • 4 cups shredded hash brown potatoes, thawed
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon salt, divided
  • 4 eggs
  • 2 ounces cream cheese
  • 4 ounces sour cream
  • ⅓ cup red bell pepper, diced small
  • ½ teaspoon lemon zest
  • 4 ounces smoked salmon, cut into 12 small pieces
  • 2 tablespoons freshly chopped dill

The Instructions

Grease muffin tin. Set aside. Preheat oven to 400 degrees F. Add the potatoes, butter, and ½ teaspoon salt to a large mixing bowl. Stir to fully combine. Place a little more than ¼ cup of the potatoes into each of the muffin cavities. Press the potatoes into the bottom and up the sides with your fingers. Bake for 12-15 minutes or until the top edges are lightly goldenbrown.

Meanwhile, whisk together the eggs, cream cheese, sour cream, bell pepper, the other ½ teaspoon salt and lemon zest in a medium bowl. Remove the potato cups from the oven and divide the egg mixture evenly over the cavities. Place a strip of smoked salmon in each of the cavity.

Bake for 12-15 minutes or until the egg mixture passes the clean toothpicktest. Remove from the oven and cool slightly on a wire rack. Remove eachof the potato cups and top with a sprinkling of fresh dill. Serve with a side of sour cream, if desired.

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