Idaho® Potato Muffins With Smoked Salmon, Chives and Sour Cream
1 Tbs. butter, at room temperature
1/2 tsp. salt
4 Tbs. olive oil
1/2 cup finely diced onion
2 large Idaho®potatoes, cut into narrow matchstick-like pieces
2 oz. smoked salmon, diced
1/2 tsp. dried thyme
Freshly ground pepper
1/4 cup sour cream
1 Tbs. minced fresh chives
• Preheat oven to 325°F. Coat 6 muffin cups with butter; refrigerate pan. Add salt to large pot of water; bring to boil over medium-high heat. Meanwhile, in medium nonstick skillet, heat 2 Tbs. oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned and softened, 5-8 minutes. Transfer to large bowl; reserve. Add potato pieces to boiling water; cook until almost tender, 3-4 minutes. Drain potatoes, then combine with onions. Cool to room temperature. Stir in remaining 2 Tbs. oil, then…
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Woman's World (Digital) - 1 Issue, 3/13/2017