Prep 15 mins
Cook 15 mins
I made these for breakfast and I thought they were really good. When I made mine I used regular onions, frozen shredded potatoes, and canola oil to fry. I found it was easier to fry the potatoes altogether then divide them into the muffin tins. I also used a medium muffin tin and got 12 tarts. I got it from Tops courtesy of California Ripe Olives.
- 4 large eggs, beaten
- 2 tablespoons low-fat milk
- 3⁄4 cup broccoli floret, chopped and blanched
- 3⁄4 cup california ripe olives, halved
- 1⁄2 cup red onion, diced
- 1 russet potato, peeled and grated
- 1 tablespoon flour
- 2 tablespoons olive oil
- Preheat oven to 450.
- In a small bowl, whisk together eggs and milk. Mix in broccoli, olives and red onions. Season with salt and black pepper to taste and set aside.
- Drain out all of the water from the grated potatoes by pressing over a fine mesh strainer. Place into a large mixing bowl, toss with flour and season with salt and pepper to taste.
- Heat oil in a large nonstick pan over high heat. For each potato cake crust, scoop potato mixture using a quarter cup measure and place into pan. Pat down with tongs or a spatula into a 5-inch cake. Turn heat down to medium and cook for approximately 2 minutes on each side until golden. Repeat to create 4 potato crusts.
- Transfer cooked potato cakes to a preheated nonstick standard 4-inch muffin top pan, lightly pressing each into it's own indentation.
- Fill each crust with a heaping 1/3 cup of egg and olive mixture. Bake for 10-12 minutes until egg is set. Transfer to a wire rack to cool slightly. Use an offset spatula to remove from pan and serve warm or room temperature.