These potato and salmon muffins are well worth the effort it takes to prepare.
Idaho® Potato Muffins With Smoked Salmon, Chives and Sour Cream
Servings
6 Servings
Ingredients
- 1 tablespoon butter at room temperature
- 1/2 teaspoon salt
- 1/2 cup finely diced onion
- 2 large Idaho® potatoes scrubbed and cut into narrow, matchstick-like pieces
- 2 tablespoons olive oil
- 1 teaspoon thyme leaves
- 2 ounces good quality smoked salmon diced
- Freshly ground black pepper
- 1 tablespoon minced fresh chives
- 1/4 cup sour cream
Instructions
- Preheat oven to 325° F. Coat the cups of a 6-cup muffin pan with the softened butter; refrigerate pan.
- Add salt to a large saucepan of water; bring to boil over medium-high heat. While waiting for water to boil, sauté onion in olive oil in a medium nonstick skillet until lightly browned and softened.
- Transfer onion to a large mixing bowl and set aside.
- Add matchstick potato pieces to the boiling, salted water and cook 3 – 4 minutes. Strain off the water and add potatoes to the bowl with the onions.
- Cool potatoes and onions to room temperature.
- To the cooled mixture, add olive oil, thyme, smoked salmon and black pepper to taste; mix thoroughly.
- Using clean hands, shape potato mixture into 6 equal portions; press each portion into a muffin cup of the pre-buttered pan.
- Bake in preheated oven for 20 minutes, or until golden brown. Remove the muffins from the pan and top with a dollop of sour cream and a sprinkling of chives.
They seemed to have gone missing, but I put them back and you need 2 large Idaho® potatoes, scrubbed and cut into narrow, matchstick-like pieces
Um, where are the potatoes? They are not listed in the ingredients How many are we supposed to use? Thanks.