HOME > Chowhound > Home Cooking >

Discussion

I want to share a recipe

I came up with this 5-6 years ago, filed it and forgot it. I was moving stuff from floppys to cds and it was on it. I had for gotten how good they were. Made in mini-muffin tins they are great little appetizers. In regular muffin tins they make a nice side dish. They are great with a dab of sour cream.

Potato Bites

2 lg. eggs
1/4 c. canola oil
3 Tbs. flour
1 tsp. salt
1/8 tsp. freshly grated nutmeg
1⁄2 tsp. baking powder
1 small onion
1 clove garlic, minced
1 Tbs. crisp bacon bits
freshly ground black pepper to taste
1 1/4 lbs. baking potatoes
paprika

Preheat the oven to 400oF. And grease 36 mini-muffin cups.

In a large bowl whisk together the eggs, oil, flour, salt, nutmeg, black pepper and baking powder. Grate the onion on the large holes of a grater and whisk in to the egg mixture along with the minced garlic. Peel and quarter the potatoes and chop finely in a food processor. Add the potatoes to the batter and stir well to combine. Spoon a rounded tablespoon of the potato mixture into each prepared mini-muffin cup. Sprinkle with paprika and bake until golden brown, about 30 minutes.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Candy, these sound excellent! Question, though: are the potatoes very watery after processing? Am thinking of what happens when potatoes are grated up as in latkes, you have to squeeze the water out...just wondering!

    2 Replies
    1. re: Val

      No not at all, They actually need the moisture to prevent becoming dried out. Think of them more like tiny latkes

    2. Thanks! That sounds easy and delicious, and I'll bet they're great frozen and then baked off on those "don't want to cook" days. Have you tried freezing them?

      1 Reply
      1. re: Pei

        They are so good and crispy when they come out of the oven they just seem to disappear so I've not have a chance to freeze them but I doon't know why not after baking, freeze and rewarm later, sort of like an upscale Tater Tot.

      2. these sound great. we always have cheese and chocolate fondues on superbowl sunday. i think i'll make these, too. sounds like something our crowd will love. thanks for sharing your recipe. will definitely report back if i make them.

        1. Candy,
          Thanks for sharing! When you say to chop the potatoes finely in a food processor, what blade to you use?
          Thanks!

          1 Reply
          1. Those look great! Thanks!

            1. Just pulled these from the oven and am offering them warm with sour cream, as you suggested. Candy, they are flying out of the kitchen. Everyone loves them. The only problem I can see with them is that they are absolutely addicting. I give up, today is simply not going to be a moderate one for me!
              Thank you for posting the recipe for this tasty little gem.

              Wanted to add that yes, the batter seemed a bit liquidy to me & I wondered if I goofed somewhere but they came out beautifully so no need to be concerned about the processing producing watery potatoes. It is as it should be.

              1 Reply
              1. re: xena

                Well, that does it...I have some potatoes on the counter that need to be used up and so will try the recipe tonight along with some mackerel fillets.

              2. Candy, I've got a question. In your ingredient list, you mention bacon bits but they're not mentioned in your directions. When do they go into the act? This sounds like a great recipe and I'm anxious to give it a try.

                1 Reply
                1. re: Deenso

                  Just stir them in while you are mixing everything.

                2. Candy, nice recipe! Yes, they are a little like glamorous tater tots...mine came out a little bland but the dab of sour cream helped. Thank you! I might try adding a little chopped chives or even a little horseradish next time.

                  1. Candy, after I just now tried to save this to my recipe folder and got a message saying it was already there, I was going to accuse both of us of having Senior Moments...and then I noticed the date of the original posting! So I guess there WERE two SMs, both mine!

                    1 Reply
                    1. re: Will Owen

                      When suggesting it to the perdon want breakfast appetizers I noticed someone had asked me a question I had not noticed so better being late than never I answered the question.

                    2. Candy, I just wanted to thank you for this recipe. It was delicious and a huge hit, I got immediate requests for your recipe. I don't have any mini muffin tins, so I used regular size, and they turned out great. I'll have to buy some mini muffin tins for the next batch.

                      1. Oh dear. I tried these but maybe flubbed something? Unable to "chop" potatoes with the steel knife in the processor--the potatoes were pureed almost immediately, and sitting in their own water that became black quickly, like spuds do. So the finished cakes were grey--maybe a Dumb question, but should the potatoes be cooked first?

                        1 Reply
                        1. re: blue room

                          I use the steel knife for chopping the potato but you certainly do not want to puree it. Cut the potatoes in chunks and then using the pulsing option, quick on and offs to chop them You could also use a fine grater. Squeeze out the moisture and then proceed.

                          To answer Kary's question yes they reheat well

                        2. Have you ever made these ahead? How would they reheat, do you think? (Like if you were going to bring them to a party.

                          1. I'm right in the middle of a kitchen remodel and only have the bare necessities available. How do you think using frozen hashbrowns or Potato O'Brien would fare?

                            1. candy, can these be shaped like little baskets in the mini muffin tins? what if you used a regular muffin tin?