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Potato Baskets with Veggies and Eggs

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Potato Type: Russet
Cuisine: American
Prep Method: Baked



Prep Time

5 Mins

Cook Time

25 Mins


Serves 4


  • 2 large russet potatoes, scrubbed and shredded
  • 4 Tablespoon olive oil
  • 1 Tablespoon paprika
  • 1 teaspoon salt
  • 2 teaspoon black pepper
  • 8 eggs
  • 2 Tablespoon milk
  • 2 Tablespoon fresh parsley, minced
  • 4 medium-size stalks of asparagus, chopped
  • 3 Tablespoon green onion, chopped
  • 2 Tablespoon beet juice (from a can of beets)
  • ¾ cup plain Greek yogurt
  • Parsley springs, for garnish


  1. Preheat oven to 400°F and generously spray a 12-count muffin tin with cooking spray.
  2. In a large bowl toss the shredded potatoes with olive oil, paprika, salt and pepper.
  3. Firmly press the shredded potatoes into the cups of the muffin tins to create potato cups, filling each cup about 1/3 full. Be sure to add some of the potatoes onto the sides of each cup to form a basket.
  4. Bake until the potatoes are golden brown, about 15 minutes.
  5. While the potato baskets are baking, crack 8 eggs into a medium-size bowl. Add the milk and whisk the eggs well. Add the minced parsley, chopped asparagus and green onion and gently mix.
  6. When the potatoes are finished cooking, remove from the oven. Pour about ¼ cup of the egg mixture into each potato basket, careful not to overflow the cups.
  7. Bake the egg baskets for another 8 minutes, until the eggs are firmly set.
  8. As the eggs are cooking, mix the beet juice and yogurt together in a small bowl.
  9. Remove the egg baskets from the oven and let cool for about 2 minutes. Very carefully lift each basket out of the muffin tin and place onto serving plate. I use a small spatula and a knife to remove the baskets.
  10. Add a small dollop of the beet yogurt onto each egg basket, add a sprig of parsley and serve immediately.


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Recipe By: Anna-Marie Walsh

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