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.
Crispy Potato Brisket Cups
Recipe By Faigy Grossman
- Cook & Prep: 50 m
- Serving: 24
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Contains:
Ingredients (7)
Main ingredients
Start Cooking
Crispy Potato-Brisket Cups
Yields 24 potato cups.
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Heat oven to 450°F (230°C).
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In a food processor fitted with the coarse shredding blade, shred potatoes and onion.
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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.
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Grease 24 muffin tins and spoon mixture into cups. Bake uncovered for 40 minutes, or until tops are crispy and brown.
Variation:
If you want to fry them, don’t add the oil to the potato mixture. Instead, heat oil in a frying pan and proceed as you would for latkes.
