Filled Potato Baskets
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INGREDIENTS 1 (12-ounce) package frozen shredded hashed brown potatoes
1 large egg
1 teaspoon salt
2 (10-ounce) packages frozen peas and pearl onions
2 tablespoons butter or margarine
2 tablespoons chopped pimiento
Dash of pepperThaw potatoes; pat dry with paper towels; crumble to separate shreds. In medium bowl, beat egg with salt; add potatoes and blend well.
Preheat oven to 400 degrees. Butter six (6-ounce) custard cups; place on cookie sheet. Divide potato mixture evenly among cups; with fork, press potatoes over bottom and sides to form baskets. Bake 30 minutes or until mixture is lightly browned on bottom and rim. Remove cookie sheet to wire rack; let stand 2 minutes. Loosen baskets around edges with small metal spatula; carefully lift out onto cookie sheet. Return to oven 5 minutes to dry slightly.
Meanwhile, prepare peas and onions as package label directs. Drain water from pan; toss vegetables with butter, pimiento and pepper. Fill baskets with vegetable mixture.
Makes 6 servings