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  • Rachel Katzman

Crunchy Potato Cups with Roasted Egg Salad and Smoked Salmon



My parents were in town a few weeks ago for Shabbat, and like usual, I took my time planning a menu. I'm just weird like that - I don't necessarily need to always have a "theme" but I always take into account my guests' preferences and making sure that there's something for everyone to eat.

I don't always make a fish course, but I knew that I needed a protein for me (since, as you know I don't eat meat or chicken), so I thought about using smoked salmon in some sort of appetizer. I didn't want to go the traditional gefilte fish route, not that there's anything wrong with it (most of the time), but true to my spirit, I do "traditional, with a twist". I like to mix it up a bit, and making something different and surprising. So I went searching for an easy and somewhat impressive smoked salmon appetizer. I came across a "potato cup" on pinterest and thought I should fill it with good 'ole homemade egg salad, smoked salmon and fresh dill. So, I made a batch of the cute little things and they were a hit. But...I thought I could make them every better.

Are you still with me? Okay, cool. Check this out...

So, I don't eat gluten, but I thought I can make these into a version of "bagel and lox"! Alright, alright, hear me out.

I mixed in "everything" seasoning into the shredded potatoes and once it's topped with egg salad and smoked salmon, it becomes my version of a bagel with eggs and lox - I mean, how awesome is that? The "bagel" gets SUPER crunchy but you get that creaminess of the egg salad which is similar to the creaminess of cream cheese, or closer to scrambled eggs, and you've got a perfect paleo, gluten-free brunch - and perfect for parties, day or night!

Let me first just say, I could easily scrub and shred some potatoes, but let's be honest, most of us would rather spend a few extra dollars and just buy the bag of shredded potatoes, and if you're like me, I'd rather spend those 2 hours (not scrubbing potatoes) but doing something else - like writing more blog posts for you all lovely people! ;-)

Here's another tip that I'm happily dishing out. Instead of hard boiling the eggs, how about roasting them?! That's right, wrap those babies in foil, and roast for about 40 minutes at 400 degrees F. It's hard to explain, but I love the flavor I get from roasting eggs (and I used to only eat them on Passover). But it's so easy and a lot easier to clean up! And this way, you don't have to babysit the pot of water! And, just for good measure (yes, another tip), be sure NOT to use fresh eggs for roasting and boiling. The shells will come off much easier (mine came off perfectly after I roasted them, woohoo)!

So how about trying these out for your next Shabbat meal, or dinner party or brunch with your friends? It's easy to make, and you can make everything in advance and assemble right before the party - how great is that? More time to spend with your friends and family. Sounds like a plan to me! :)

Crunchy Potato Cups with Roasted Egg Salad and Smoked Salmon

Makes 12 servings

Prep time: 30 minutes

Total time: 1 hour and 15 minutes

Ingredients:

  • 1/2 bag of shredded potatoes

  • I like the brand Simply Potatoes Shredded Hashbrowns

  • 2 tbsp. of egg whites

  • I get the package of egg whites - just makes it so much easier, but if you want to use 1 egg, go for it!

  • 1 tbsp. of everything seasoning

  • Salt and Pepper to taste

  • Coconut oil, for greasing the pan

  • 4 eggs (not fresh)

  • 1/4 small package of smoked salmon, lox or other smoked fish

  • Any brand is fine, but I buy the giant packages at Costco - plus they're sugar-free! For this recipe, I use just 12 small pieces for the topping, so if you buy the small package at the store, you may use approx, 1/4 of the package

  • 1 tbsp. of mayo

  • I prefer making homemade, but feel to use to any brand you like

  • 1 tsp. of lemon juice

  • Freshly squeezed of bottled - both are fine

  • 1 tsp. of Dijon mustard - optional

  • 1 tsp. of dill

  • I used fresh for these, but you can use dried if you have on hand

Pre-heat the oven to 400 Degrees F.

Grease a 12 cup muffin tin with coconut oil.

Mix half the bag of shredded potatoes with the egg whites, everything seasoning and salt and pepper.

Press a small handful of the potato mixture in each cup, making sure to press down and up the sides to form a "cup" and not filling the entire thing.

Add the muffin tin to the oven. Wrap the raw eggs in tin foil and roast in the oven along with the potatoes.

Roast the eggs and potatoes for about 40-45 minutes, watching that the sides of the potato cups don't burn.

Once the eggs are cool enough to handle, peel under cold water. Chop the eggs and mix with mayo, lemon juice, salt and pepper (and dijon mustard, if you prefer).

Fill each potato cup with egg salad, top with a small piece of smoked salmon and dill.

The potato cups (un-filled) will last in the fridge or wrapped in a plastic bag for about a week and they'll still be crispy and delicious!



#PotatoCups #EggSalad #SmokedSalmon #Appetizer #glutenfree #paleo

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