POTATO HORS D'OEUVRES (BAKED, NOT FRIED)
Learned to made these back in Home Ec, the early '50s. I find it easier to refrigerate the mixture for about a half hour before shaping into balls and a small cookie scoop makes quick work of shaping the mixture into balls.
Provided by Julie Bs Hive
Categories Potato
Time 45m
Yield 8 dozen
Number Of Ingredients 10
Steps:
- Mix all the ingredients together except cornflakes. Roll in 1 inch balls. Roll in the crushed cornflakes. Place on greased cookie sheets and bake at 350 degrees for 25 minutes.
- Makes 8 dozen appetizer-size potato balls. You can also form these in large patties, roll in cornflakes and bake until lightly browned as a side to your entree.
Nutrition Facts : Calories 214.9, Fat 8.2, SaturatedFat 2.7, Cholesterol 54.4, Sodium 1021.5, Carbohydrate 23.2, Fiber 1.2, Sugar 3.1, Protein 12.4
CHORIZO AND POTATO SPANISH TORTILLA BITES
Categories Cheese Dairy Egg Pork Potato Appetizer Bake Cocktail Party Cheddar Sausage Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 64 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
- Finely chop white and green parts of scallions and reserve separately.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
- Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.
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