Potato Cupcakes

Potato Cupcakes

Prep Time


Cook Time



Potato Cupcakes

A tasty snack that is quick to fix and with a dollap of chutney and some arabic bread is perfect for movie night.


  • Tarragon
  • 2 1/4 lbs boiled and cooled whole potatos
  • 4 eggs separated
  • Salt
  • Turmeric
  • Fresh black pepper
  • 1/4 cup vegetable oil or canola oil


  • 1 Boil potatoes for about an hour
  • 2 Peal and cool them completely until ready to be grated
  • 3 Mix with egg yolks tarragon turmeric ,oil, salt and pepper
  • 4 Whisk egg white until peeks form
  • 5 Fold the egg white with the mixed potato. .
  • 6 Grease cup cake pan and fill the mixture half way through
  • 7 Bake in oven at 200 degrees for 40 minutes to hr.
  • 8 Top with caramelized onion (option)
  • 9 Serve with yogurt chutney and bread


19 May 19

Recipe and photo courtesy of the National Onion Association, For an even heartier breakfast, stir in leftover shredded chicken with the (…)

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