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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!
Category:
Category:
Ingredients:  
Ingredients:  
12 small-medium potatoes
1 onion
4 eggs
salt to taste
black pepper to taste
⅓ c.oil
1-1½ c. shredded brisket
Directions:
Directions:
Heat oven to 450º. 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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