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Recipe by Faigy Grossman

Crispy Potato Brisket Cups

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Crispy Potato Brisket Cups
Meat Meat
Easy Easy
24 Servings
Allergens

Contains

- Egg
50 Minutes
Diets
- Gluten Free

Perfect as a unique side for when you are serving chicken as the main dish; these crispy cups can be made as is, or, for a really delicious treat, fried as latkes.

Ingredients

Main ingredients

  • 12 small-medium potatoes

  • 1 onion

  • 4 eggs

  • salt, to taste

  • black pepper, to taste

  • 1/3 cup oil

  • 1 – 1 and 1/2 cups shredded brisket

Directions

Crispy Potato-Brisket Cups

1.

Heat oven to 450°F (230°C).

2.

In a food processor fitted with the coarse shredding blade, shred potatoes and onion.

3.

Place vegetables in a large mixing bowl; add eggs, seasonings, and oil and mix until well-combined. Add shredded brisket and stir until incorporated well.

4.

Grease 24 muffin tins and spoon mixture into cups. Bake uncovered for 40 minutes, or until tops are crispy and brown.

Crispy Potato-Brisket Cups

Yields 24 potato cups.

Recipe tags

brisket faigy grossman gluten free non-gebrochts non-gebrokts Pesach potatoes ramekins savory savory appetizers
Crispy Potato Brisket Cups

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