Deviled Potato Bites

Ingredients

• eggs (6 large)
• mayonnaise (3 tablespoons)
• Dijon mustard (1 teaspoon)
• lemon juice (1 teaspoon)
• Tabasco (0 )
• flaky salt (0 )
• frozen hash brown patties (8 )
• chives (2 tablespoons)
• smoked paprika (0.25 teaspoon)

Instructions

1. Gather all ingredients.
2. Take a cake pan that’ll fit into a large pot or a wide, deep skillet. Line the cake pan with a piece of baking paper, carefully separating the eggs to make sure the yolks don’t break. Set yolks into the cake pan (save whites for another use).
3. Place a steaming rack into the bottom of a large pot or wide skillet and add a few inches of water. Set cake pan on top of the steaming rack. Bring to a simmer over medium-low heat, cover, and steam until yolks are cooked through, about 10 to 15 minutes.
4. Tip cooked yolks into a bowl and allow to cool. Add mayonnaise, mustard, lemon juice, and a pinch of salt; mash with a fork to break up the yolks.
5. Use a stick blender to blitz the mixture until smooth and season with Tabasco to taste. If mixture is too thick, add ½ to 1 tablespoon water and blitz again until desired consistency is reached. Chill yolk mixture in the fridge until needed.
6. Preheat the oven to 400°F (200°C). While oven preheats, place hash brown patties onto a baking sheet and soften in the oven for about 5 to 10 minutes, watching to not let them get crispy.
7. Remove hash brown patties from the oven and break them into thirds. Press each third into the well of a mini muffin pan to form cups. Push your thumb into the hash brown cups to give them each a little dip.
8. Bake in the preheated oven until golden and crispy, about 25 to 30 minutes.
9. Transfer hash brown bottoms to a wire rack to cool slightly before piping (or spooning) on chilled egg yolk mixture.
10. Garnish with chives, smoked paprika, and a little pinch of flaky salt then serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 51
• fat: 4 g
• sats: 1 g
• carbs: 3 g
• fibre: 0 g
• protein: 2 g
• salt: 0 g