Buttermilk Potato & Egg Pancake Cups

Recipe and Tips:

Makes about 10 – 12 large sized muffins
Pre-heat oven to 400 degrees and spray oversized muffin tins with non-stick spray
Potato Pancake Ingredients:
4 Tbs Butter
1 Lb Purple Potatoes*
½ Tb Garlic Powder
¼ – ½ cup Buttermilk
1 cup shredded cheddar cheese
2 Tbs Pamela’s gluten free artisan blend, all-purpose flour Flour**
½ tsp cumin
½ tsp chili powder
Rosemary, Thyme, and Chives to taste (if fresh, I typically put 2 Tbs of Rosemary, 1 Tb of Thyme, and 1/8 cup of chives)
2 eggs

Egg Mixture Ingredients:
10 eggs
¼ cup unsweetened coconut milk***
¼ cup of buttermilk
Paprika, salt and pepper to taste

1. Make the potato batter by first cleaning potatoes and cutting away any bad spots; do not peel. If needed, cut potatoes into similar sizes. Place potatoes a large pot, and fill with cool water; bring to a boil. Once potatoes come to a boil, turn heat down to medium-high and continue simmering for 20 minutes or until soft (I recommend checking on them (aka poking them with a fork) at 10 minutes and 15 minutes to check softness). Once potatoes are fully cooked, strain, place back into pot, and then add butter, salt and pepper, mash to your hearts desire! Next, mix in buttermilk, flour, and all other desired spices and herbs. Make sure to set aside batter to cool to roughly room temperature before adding cheese and eggs (I recommend making the egg mixture while this cools, and then adding these two final ingredients).

2. Make the Egg Mixture in a separate bowl, by beating eggs, and stirring in buttermilk, coconut milk, salt, pepper, and paprika. Set aside.

3. Line bottom and sides of oversized sized muffin tins with potato batter (it should be at least 1/4 inch thick all around) to make a cup, so to speak. Then pour in egg mixture into cups, filling to the brim.

4. Bake for 30minutes, until crust is golden brown. Top muffin with Romano (if desired), and bake uncovered for an additional 5 minutes before covering with foil and baking an final 15-20 minutes. Let cool, and then serve or refrigerate to reheat and enjoy throughout the week!! I enjoy ketchup with mine 🙂

*This can be done with regular potatoes, of course, but because purple potatoes taste so similar and have better nutritional value, I use these instead. Another healthy option would be using mashed sweet potatoes.
**I have had the best luck with Pamela’s brand for GF baking, but also found King Arthur’s to be wonderful. Of course, if you do not have Celiac or a gluten-sensitivity, regular all-purpose flour will do 😉
***If you are not lactose-intolerant, feel free to use regular milk. I highly recommend using the SO Delicious brand, otherwise, for the closest milk-tasting alternative. Even though other brands of coconut milk are available unsweetened, many still have off-putting taste for a savory recipe.

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