Potato Baskets with Veggies and Eggs Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Potato Baskets with Veggies and Eggs for a simple,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwisconsinpotatoes.com.
Cooking tools:
- Muffin tin
- Grater
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Whisk
- Offset spatula
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 2 large russet potatoes (scrubbed and shredded)
- 4 Tablespoons olive oil
- 1 Tablespoon paprika
- 1 teaspoon salt
- 2 teaspoons black pepper
- 8 eggs
- 2 Tablespoons milk
- 2 Tablespoons fresh parsley (minced)
- 4 medium-size stalks of asparagus (chopped)
- 3 Tablespoons green onion (chopped)
- 2 Tablespoons beet juice (from a can of beets)
- ¾ cup plain Greek yogurt
- Parsley springs (for garnish)
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