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.
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
- 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
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.