Hash-Brown Tart Shell

This “make ahead” tart shell is so versatile you’ll want to make some to keep in your freezer for last minute events where you need to make a great impression.  The best part however is how easy it is to accomplish.

This recipe makes roughly 12 tart shells.

  • 6 large Russet Potatoes, cooked* and grated for hash browns
  • 1/4 cup Gold Medal Wondra quick mixing flour
  • 1 tsp. each sea-salt, finely fresh ground black pepper, granulated garlic
  • 1 egg
  • 3 tbsp. peanut oil (any vegetable oil will do, however
  • 1 tbsp. melted unsalted butter

Process:

Cover the bottom of a 12 cupcake baking pan with foil, pressing foil as smoothly as possible over and down in-between each cup.  Spray foil well with Pam® Cooking Spray.  Set aside.

*Cook potatoes in microwave until barely tender almost to the center when pierced with a skewer.  Remove and allow to cool completely so you can easily and safely work with them.  Peel, if you like.  Grate on (the large size cutting surface) of a box grater for hash browns into a large bowl.

Sprinkle Wondra and seasonings over grated potatoes and toss gently to distribute and coat throughout.

Beat the egg together with the oil and melted butter and drizzle over the grated potato mixture.  Again, gently toss to coat and mix.

By hand, gently mold potatoes around the cupcake cups (bottom and sides) pressing together gently until all the potato mixture has been used.  (Don’t worry if there is a shortage of potatoes to cover all the cup molds. The sizes of potatoes vary so the measurements are somewhat approximate.)

Spray tart shells all over lightly with Pam® and bake in a hot oven (400°F) for 8-11 minutes or until golden brown.  Watch carefully after about 6 minutes to make sure they don’t burn.  Oven’s baking characteristics , like potato sizes, vary.  Cool almost completely on a baking rack before attempting to remove foil from inside the cups.

For a breakfast spectacular, fill with your favorite scrambled egg recipe and top with a little grated cheese, sour cream, and a cherry tomato or other garnish.   At dinner filled with beef stew, chicken with vegetables en sauce, turkey/vegetables with gravy, or a fish or seafood gratin, this tart shell makes the ordinary extra-special.

 

This entry was posted in Cookbook, EASY, Eggs, Free Recipes, Potatoes, Recipe of the Day, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

Leave a Reply