Pan-Handlers' Potato Haystacks Three Ways

Pan-Handlers' Potato Haystacks Three Ways

The Pan-Handlers Cafe 410 S. Taylor (806) 352.2590 www.thepan-handlers.com
Potato Nests with Sour Cream & Smoked Salmon

Ingredients:

1 1/2 pounds large russet potatoes
1/4 cup flaked smoked salmon (2 oz), plus a small amount for garnish
1 tablespoon lemon zest
3/4 cup sour cream
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Small parsley leaves or more fresh dill leaves

Instructions:
1.  In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.

2.  Meanwhile, pulse smoked salmon and lemon peel in a food processor, scraping down bowl. Add sour cream and dill and process until combined. Refrigerate, covered, until ready to serve.

3.  Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)

4.  Bake potato nests until edges are dark golden, about 25 minutes. Cool nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)

5.  Preheat oven to 375°F. Place potato nests on a clean, large baking sheet and bake until heated through and crisp, 6 to 8 minutes. Transfer potato nests to a platter. Using a small spoon, dollop about 1 tsp. sour cream mixture into each potato nest and top each with a tiny strip of smoked salmon and, if desired, a parsley leaf or some dill. Serve right away.

Spinach & Goat Cheese Potato Nests

Ingredients:

1 1/2 pounds large russet potatoes
5 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon lemon pepper (optional)
2 cups frozen spinach, thawed
1 tablespoon chopped sun-dried tomato packed in oil
1 pinch salt
1 pinch garlic powder
6 tablespoons goat cheese
4 tablespoons whole milk
2 eggs

Instructions:
1.  In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.

2.  Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with with 4 tablespoons of olive oil, salt and lemon pepper. Mix well making sure the potatoes are coated with oil. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)

3.  Bake potato nests until edges are dark golden, about 25 minutes. Cool nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)

4.  Reset the oven to 375°F.

5.  In the meantime, squeeze water out of the spinach and sauté in remaining 1 tbsp of olive oil, until most of the liquid has evaporated, about 6-8 minutes. Add sundried tomatoes, a pinch of salt and a pinch of garlic powder. Cook at medium heat for an additional 2 minutes. Set aside.

6.  In a small bowl, combine goat cheese and milk and mix well until smooth and creamy.

7.  In a medium size bowl, beat the eggs with a pinch of salt. Add goat cheese and spinach-sundried tomato mixture. Mix well.

8.  Fill the potato cups with the egg mixture and bake at 375°F for 7-10 minutes. Let cool slightly before unmolding. Unmold carefully using a butter knife around the sides of the nests.

Mini Reuben Cups

Ingredients:

1 1/2 pounds large russet potatoes
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
6 oz thinly sliced deli corned beef, chopped
1/3 cup sauerkraut, rinsed and well drained
1/3 cup Thousand Island salad dressing
2/3 cup shredded Swiss cheese

Instructions:
1.  In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.

2.  Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with the olive oil, salt and pepper. Mix well making sure the potatoes are coated with oil. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)

3.  Bake potato nests until edges are dark golden, about 25 minutes. Cool nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)

4.  Meanwhile, in a small bowl, combine the corned beef, sauerkraut and dressing. Spoon into potato nests. Sprinkle with cheese.

5.  Bake for 8-10 minutes or until filling is heated through. Serve warm.

The Pan-Handlers Cafe

410 S. Taylor

(806) 352.2590

www.thepan-handlers.com

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