POTATO ROSES RECIPE BY TASTY
Here's what you need: yukon gold potatoes, olive oil, garlic powder, dried thyme, dried rosemary, black pepper, salt, center cut bacon, fresh thyme, grated parmesan cheese
Provided by Pierce Abernathy
Categories Sides
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C).
- Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
- Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
- On a cutting board, lay out two pieces of bacon overlapping each other vertically.
- Line the bacon with the sliced potatoes, making sure each potato is overlapping.
- Starting at one end, gently roll up the bacon, creating a potato rose.
- Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
- Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
- Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
- Enjoy!
Nutrition Facts : Calories 495 calories, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 0 grams
SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, salt, pepper, paprika, garlic powder, onion powder, olive oil, shredded cheese blend, small eggs, red bell pepper, small broccoli floret, cherry tomato, shredded cheese blend, red bell pepper, onion, bacon, small eggs, bacon
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 12 breakfast cups
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C).
- With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
- Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
- Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
- Brush the cups of a 12-cup muffin tin with the olive oil.
- Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
- Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
- Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
- Add your desired fillings to the cups. Season with salt and pepper.
- Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams
BREAKFAST POTATOE CUPS #SP5
Make and share this Breakfast Potatoe Cups #SP5 recipe from Food.com.
Provided by Jason M.
Categories Potato
Time 35m
Yield 12 Cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Spray skillet and place on a medium heat, saute spinach for 5 minutes.
- Preheat oven to 350 degrees Fahrenheit and spray muffin tin with cooking spray.
- Take potatoes and divide evenly into muffin tin with 12 compartments and press to form a "cup" the same shape of the muffin tin.
- Remove spinach from skillet and place evenly among the potato "cups".
- Crack and egg into each "cup", being careful not to get any shell inches.
- Grate Parmesan cheese and spread evenly on the eggs. Cook for 20 minutes.
Nutrition Facts : Calories 74, Fat 4.8, SaturatedFat 1.9, Cholesterol 145, Sodium 123.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 6.6
CHEF JOHN'S POTATO ROSES
Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
- Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
- Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
- Loosen edges of potato roses with a fork and lift out of pan to serving dish.
Nutrition Facts : Calories 157 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 439.7 mg, Sugar 0.1 g
BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: Phyllo pastry sheets, egg wash, olive oil, eggs, roe, milk, truffle oil, micro herb, salt and pepper
Provided by Lorna Maseko
Categories Breakfast
Yield 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 180° C.
- Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
- Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
- Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
- Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.
Nutrition Facts : Calories 289 calories, Carbohydrate 3 grams, Fat 22 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams
More about "potato flower breakfast cups recipe by tasty food"
POTATO FLOWER BREAKFAST CUPS | THESE BEAUTIFUL POTATO …
From facebook.com
Author TastyViews 13.3M
POTATO FLOWER BREAKFAST CUPS - YOUTUBE
From youtube.com
Author TastyViews 409.5K
POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY | RECIPE | SWEET …
From pinterest.com
TASTY UK - POTATO FLOWER BREAKFAST CUPS
From facebook.com
45 RECIPES FOR BREAKFAST POTATOES YOU'LL WANT TO MAKE
From tasteofhome.com
POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY | RECIPE | BREAKFAST …
From pinterest.com
POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY | RECIPE
From pinterest.com
THE 31 BEST POTATO RECIPES WE KNOW HOW TO MAKE
From tasty.co
POTATO FLOWER BREAKFAST CUPS | BY TASTY | FACEBOOK
From facebook.com
POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY | RECIPE | BREAKFAST …
From pinterest.com
POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY | RECIPE | EASTER …
From pinterest.co.uk
POTATO FLOWER BREAKFAST CUPS - VIVA RECIPES
From vivarecipes.com
YOUTUBE | BREAKFAST CUPS, YUMMY FOOD, RECIPES
From pinterest.com
SPUD-TACULAR POTATOES | RECIPES
From tasty.co
POTATO FLOWER BREAKFAST CUPS - YOUTUBE | BREAKFAST CUPS, YUMMY …
From pinterest.com
POTATO FLOWER BREAKFAST CUPS (TASTY) | ELKE'Z RECIPEZ
From elkezrecipes.wordpress.com
IT’S BREADY. IT’S CHEESY. IT’S ONE OF KENJI LóPEZ-ALT’S FAVORITE ...
From nytimes.com
POTATO FLOWER BREAKFAST CUPS | BREAKFAST, BREAKFAST, RECIPE, RECIPE
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love