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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.
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
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.
Yields 24 potato cups.
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