Preheat oven to 375 degrees Fahrenheit.

In a large bowl, combine shredded potatoes, eggs, flour, salt, baking powder, margarine, and chives. Mix until combined.

Spray muffin pan with generous amount of cooking spray. Measure one heaping tablespoon of potato mixture, squeeze out as much of the liquid as possible, then press into a muffin cup. Don’t fill up the cup completely; add just enough to cover the bottom and sides. Use your fingers to press down and create a little well in the mixture so the batter is evenly and thinly spread over the bottom and up the sides.

Take a second muffin tin and spray the bottom very generously. Take the second tin and place over the muffin tin filled with potato batter so the muffin cups fall into each other. Press down to make sure it’s nice and tight.

Bake at 375 degrees Fahrenheit for about 35 minutes, then let cool.

To serve: Fill latke cups with mushroom ragu, sour cream and chopped chives, or any toppings of choice! (See below.)

Add all ingredients to a small bowl. Mix until fully combined.

Add all ingredients to a small bowl. Mix until fully combined.

Add pine nuts or pistachios, Parmesan, garlic, and basil to a blender. Blend until combined, and then, with blender still running, add oil in a slow and steady stream until pesto is smooth, about one minute.

Season with salt to taste.

Add shallots to a large skillet over low heat and sprinkle with salt to help extract moisture and flavor. Sweat shallots until soft and translucent, about five minutes. Add garlic and stir to combine. Sauté on low for 20 minutes.

Increase heat to medium and add mushrooms. Sauté for 10 minutes or until soft.

Add thyme, sage, and wine. Bring to a boil, then lower to a simmer to reduce for about eight minutes.

Add chicken stock and season with salt and pepper to taste. Bring to a boil, then simmer on low until liquid has reduced, around 40 minutes.

Let cool. Sprinkle with chopped parsley and serve with crostini and non-dairy sour cream.