Southwest Potato Cups with Sweet Corn & Chipotle Peppers
Ingredients
- 2 ears sweet corn OR 1 cup frozen thawed or canned corn kernels
- 2 tablespoons olive oil
- 2 pounds frozen shredded hash browns, thawed
- 1 large onion, finely chopped
- 3 eggs
- 1 to 3 canned chipotle peppers in sauce, chopped
- 1/4 pound queso fresca
Directions
Preheat oven to 425°F.
Generously oil 6-cup 3-inch muffin pan (or 12 2-inch muffin pan) and place in oven to heat while preparing filling.
Roast sweet corn on grill until lightly charred. Cut off kernels. OR in small skillet, heat oil over medium-high heat. Add thawed or canned corn kernels and cook and stir until kernels are lightly browned.
In large bowl, toss corn, potatoes, onion, eggs, chipotle peppers and sauce and queso fresco until mixed.
Remove hot muffin pans from oven. Divide potato mixture between the 6 or 12 cups. Return to oven for about 45 minutes, or until well browned.
Run knife or small spatula around sides of muffin cups and turn to unmold cups. Serve hot.
**Makes 6 servings or 12 appetizer servings.
