24 Servings
50 Minutes
Allergens
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.
Yields 24 potato cups.
Heat oven to 450°F (230°C).
In a food processor fitted with the coarse shredding blade, shred potatoes and onion.
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.
Grease 24 muffin tins and spoon mixture into cups. Bake uncovered for 40 minutes, or until tops are crispy and brown.
Variations:
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.
