Potato Latke 'muffins'

Ingredients

• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 1 ¼ teaspoons paprika
• 1 ¾ pounds baking potatoes, peeled
• 2 large eggs, lightly beaten
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    188 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 62 milligrams cholesterol; 419 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
2. Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
3. Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
4. Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
5. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.