Potato & Parsnip Stuffed Bacon Cups

Sunday, 16 November, 2014 By Lee Greene
Scrumptious Pantry Single.php

From our series Thanksgiving Leftover Brunch

Everything is better with bacon. Also your leftover mashed root veggies. I always prepare my mashed potatoes with parsnips, but can use your classic mashed potatoes or one mixed with parsnips, rutabaga or turnips. The bacon is layered in a muffin tin to create a succulent cup for the mash, served with a little drizzle of hot sauce to balance the fat. Note that I use my grandmother’s muffin tin, so they are not supersized – they are about 1.5 inches high.

You have

  • Ÿ mashed potatoes – 1/3 cup makes one portion/bacon cup

You need

  • Ÿ  1 slice bacon for each portion
Ÿ  1 tsp finely chopped parsley or scallions per portion
  • Ÿ  1 egg, whisked
  • Ÿ  Scrumptious Pantry Heirloom Hot Sauce “American Persimmon”



(1) Heat oven to 450F. Cut slice of bacon into three equal pieces, one to cover bottom of muffin cup, the other pieces to the sides. Press down firmly so all of the metal is covered.

(2) Mix parsley/scallions into veggie mash and fill into bacon cups, leaving a shallow dent on top.

(3) Put in oven for 10 min. Add a tablespoon of egg mix onto each cup, lower heat to 150F and finish in oven for another 10 min.

(4) Serve w. a drizzle of Hot Sauce American Persimmon.

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