Best 6 Potato Cups In Muffin Tins Irish Recipes

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Feast your taste buds on a delightful culinary adventure with our irresistible potato cups in muffin tins, an Irish specialty that will tantalize your senses and warm your soul. These delectable morsels, crafted with love and precision, are a perfect blend of crispy potato shells and savory fillings that burst with flavor in every bite.

Our collection of potato cup recipes caters to every palate, from classic and comforting to unique and adventurous. Whether you crave the timeless appeal of traditional Irish potato cups filled with hearty corned beef and cabbage or seek a vegetarian delight with our veggie-packed potato cups, this article has something for everyone.

For seafood enthusiasts, our crab and shrimp potato cups offer a taste of the ocean's bounty, while bacon and cheese lovers will revel in the indulgence of our bacon and cheddar potato cups. And for those with a sweet tooth, our dessert potato cups, filled with creamy chocolate or tangy fruit, provide a delightful ending to any meal.

With step-by-step instructions and a treasure trove of tips and tricks, we'll guide you through the process of creating these culinary masterpieces. Discover the secrets to achieving the perfect crispy potato shell and explore a world of fillings that will elevate your potato cups to new heights of flavor.

So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of potato cups in muffin tins. Let your creativity soar as you experiment with different fillings and seasonings, creating potato cups that are uniquely yours. Get ready to impress your family and friends with this versatile and delicious dish that's perfect for any occasion.

Let's cook with our recipes!

MUFFIN TIN POTATOES GRATIN



Muffin Tin Potatoes Gratin image

A quick and easy potato side dish.

Provided by GnarlyCow

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

cooking spray
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
¾ cup milk
½ cup freshly grated Parmesan cheese
salt and ground black pepper to taste
2 large potatoes, peeled and thinly sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter.
  • Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
  • Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
  • Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
  • Bake in the preheated oven until potatoes are tender, about 25 minutes.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 12.8 g, Cholesterol 9.2 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 87.6 mg, Sugar 1.2 g

POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY



Potato Flower Breakfast Cups Recipe by Tasty image

Here's what you need: medium russet potatoes, salt, pepper, paprika, garlic powder, fresh parsley, vegetable oil, shredded cheese blend, bacon, large eggs

Provided by Frank Tiu

Categories     Breakfast

Yield 12 potato cups

Number Of Ingredients 10

5 medium russet potatoes
2 teaspoons salt, divided, plus more to taste
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon fresh parsley
1 tablespoon vegetable oil
2 cups shredded cheese blend
5 strips bacon, cooked and finely chopped
12 large eggs

Steps:

  • Preheat the oven to 400°F (200°C).
  • With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
  • Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
  • Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
  • Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
  • Arrange 5 potatoes 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 shredded cheese over the potato cups.
  • Bake for 10 minutes.
  • Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
  • Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
  • Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 20 grams, Sugar 1 gram

CRISPY POTATO STACKS



Crispy Potato Stacks image

Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 9

Nonstick cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 pound russet potatoes
1 pound sweet potatoes
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
  • Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
  • Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
  • Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

IRISH CHEDDAR, BACON AND POTATO MUFFINS



Irish Cheddar, Bacon and Potato Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 11

1 large Yukon Gold potato (about 8 ounces)
Kosher salt and freshly ground black pepper
3 slices bacon, chopped
1 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon baking soda
1 1/4 cups buttermilk
4 tablespoons salted butter, melted
1 large egg
3/4 cup diced Irish cheddar cheese (about 4 ounces)
1/4 cup chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
  • Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
  • Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

POTATO MUFFINS



Potato Muffins image

Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. -Marlene Loecke, Des Moines, Iowa

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 8

1 egg
2/3 cup milk
1-1/2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1-1/2 cups mashed potatoes (with added milk and butter)
1 tablespoon minced fresh parsley

Steps:

  • In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

POTATO CUPS IN MUFFIN TINS( IRISH ) RECIPE



Potato Cups in Muffin Tins( Irish ) Recipe image

Provided by barbgreenfield

Number Of Ingredients 9

2 cups shredded potatoes (I use frozen and thaw them before measuring)
2 tablespoons onions, minced
4 tablespoons parmesan cheese, grated
freshly grated nutmeg
kosher salt
freshly cracked peppercorn
butter, to grease the muffin tins
parsley (to garnish)
Read more: http://www.food.com/recipe/potato-cups-in-muffin-tins-irish-163565#ixzz1HKRv2mCH

Steps:

  • 1 Prepare the Potato Cups. 2 Preheat oven to 350° degrees F. 3 Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned. 4 Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate. 5 Prepare Marinated Cucumber Slices. 6 While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person. 7 Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes. 8 To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve. Read more: http://www.food.com/recipe/potato-cups-in-muffin-tins-irish-163565#ixzz1HKS1aVjW

Tips:

  • Choose the right potatoes: For the best results, use a starchy potato variety such as Russet or Yukon Gold. These potatoes will hold their shape well and become fluffy when baked.
  • Cook the potatoes thoroughly: Before you start assembling the potato cups, make sure that the potatoes are cooked through. This will help them to hold their shape and prevent them from becoming soggy.
  • Use a muffin tin with a nonstick coating: This will help to prevent the potato cups from sticking to the pan and make them easier to remove.
  • Don't overfill the potato cups: When you're filling the potato cups, be sure to leave a little bit of room at the top so that they don't overflow.
  • Bake the potato cups until they're golden brown: This will ensure that they're cooked through and have a crispy exterior.
  • Let the potato cups cool slightly before serving: This will help them to hold their shape and prevent them from falling apart.

Conclusion:

Potato cups are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They're easy to make and can be customized to your liking. With a little creativity, you can create endless variations of this classic recipe. So next time you're looking for a fun and easy way to enjoy potatoes, give potato cups a try!

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