"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crispy Potato Brisket Cups Recipe

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This recipe for Crispy Potato Brisket Cups is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
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Category:
Category:

Ingredients:  
Ingredients:  
12 small-medium potatoes
1 onion
4 eggs
salt to taste
black pepper to taste
⅓ c.oil
1-1 c. shredded brisket

Directions:
Directions:
Heat oven to 450. 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 cup. Bake uncovered for 40 minutes, or until tops are crispy and brown.

Personal Notes:
Personal Notes:
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 like latkes. Reprinted with permission from the Whisk magazine!

 

 

 

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