Ham Cups with Potato Green Onion Ebelskivers
For the Ham Cups:
4oz cream cheese
Herbs de Provence
Spray muffin tins with nonstick spray. Line each cup with one slice ham. Mix herbs and cream cheese to taste and add about 1T cream cheese mixture to ham. Crack egg on top of cream cheese and bake at 400 F 12-15 min or to your doneness.
For the Ebelskivers:
3 cups potatoes, shredded
½ cup flour
½ tsp sugar
½ tsp baking powder
½ tsp salt
¼ tsp ground pepper
2 large eggs, separated
1 cup milk
3 TBS butter, melted
6 green onions, white and tender green parts, finely chopped
Place shredded potatoes between paper towels and squeeze out excess moisture. Set aside. In a medium bowl, combine flour, sugar, baking powder, salt and pepper. Set aside. In another bowl, whisk egg yolks, milk and 2 TBS melted butter. Add to flour mixture and stir until blended. Batter will be slightly lumpy.
In a clean bowl, beat the egg whites to form stiff peaks. Gently fold egg whites into the batter and then add potatoes and green onion, careful not to deflate the egg whites.
Brush the wells of an ebelskiver pan (or a pancake griddle) with the remaining 1 TBS melted butter. Add 2 TBS of the batter to each well (or for each pancake). Cook for 3-5 minutes until the bottom browns and crisps, then flip and cook 2-3 minutes on the other side.
Serve with a side of sour cream. Pancakes will hold in a warm oven for if you need to make multiple batches. Makes approximately 20 – 24.