Deviled Potato Bites Recipe

In this holiday-inspired twist on deviled eggs, we use crispy potato cups made from frozen hash brown patties instead of traditional egg whites. The yolk filling is made creamy with mayonnaise and Dijon mustard, offering a fun, bite-sized treat perfect for parties. Follow these easy steps for a flavorful appetizer that everyone will love!

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Tabasco (or another hot sauce), to taste
• Flaky salt, to taste
• 8 frozen hash brown patties
• 2 tablespoons finely chopped chives
• 1/4 teaspoon smoked paprika

Directions:

Step 1: Gather all your ingredients before starting the recipe. Prepare a cake pan that will fit into a large pot or deep skillet. Line the pan with baking paper for easy removal.

Step 2: Carefully separate the eggs, making sure not to break the yolks. Place the yolks in the prepared cake pan (save the egg whites for another recipe like meringues or egg salad).

Step 3: Set a steaming rack in the bottom of a large pot or skillet and add a few inches of water. Place the cake pan on top of the steaming rack. Cover and steam the yolks over medium-low heat for 10-15 minutes, or until cooked through.

Step 4: Transfer the cooked yolks to a bowl and allow them to cool. Once cooled, mash the yolks with a fork, then add mayonnaise, Dijon mustard, lemon juice, and a pinch of salt. Blend the mixture using a stick blender until smooth.

Step 5: Season with Tabasco or your preferred hot sauce to taste. If the mixture is too thick, add to 1 tablespoon of water to achieve the desired consistency. Chill the yolk mixture in the fridge until needed.

Step 6: Preheat your oven to 400F (200C). While the oven heats, place the frozen hash brown patties on a baking sheet and soften them in the oven for 5-10 minutes. Be careful not to let them become crispy they should only soften.

Step 7: Remove the softened hash brown patties from the oven and, once cool enough to handle, break them into thirds. Press each third into the well of a mini muffin tin. Use your thumb to press down the center of each to create a little cup.

Step 8: Bake the hash brown cups in the preheated oven for 25-30 minutes, or until golden and crispy. Remove from the oven and allow to cool slightly on a wire rack.

Step 9: Once the potato cups have cooled, pipe or spoon the chilled yolk mixture into the center of each hash brown cup. Garnish with chopped chives, a sprinkle of smoked paprika, and a pinch of flaky salt.

Step 10: Serve immediately or chill until ready to serve. Enjoy!

Cook's Note: If you prefer, transfer the yolk mixture to a piping bag fitted with a plain or star tip for a more decorative finish.

Nutrition Facts:

• Calories: 51 per serving
• Total Fat: 4g (5% Daily Value)
• Saturated Fat: 1g (3% Daily Value)
• Cholesterol: 47mg (16% Daily Value)
• Sodium: 60mg (3% Daily Value)
• Total Carbohydrate: 3g (1% Daily Value)
• Protein: 2g (4% Daily Value)
• Calcium: 9mg (1% Daily Value)
• Iron: 0mg (2% Daily Value)
• Potassium: 71mg (2% Daily Value)