Idaho® Potato Muffins With Smoked Salmon, Chives and Sour Cream

This elegant "muffin" preparation is easy to prepare, not to mention healthy and great tasting.


  • Cooking spray
  • 1/2 teaspoon salt
  • 1/2 cup finely diced onion
  • 2 large Idaho® potatoes, scrubbed and cut into narrow, matchstick-like pieces
  • 2 tablespoons olive oil
  • 1 teaspoon thyme leaves
  • 2 ounces good quality smoked salmon, diced
  • freshly ground black pepper
  • 1 tablespoon minced fresh chives
  • 1/4 cup non-fat sour cream


  1. Preheat oven to 325°F. Lightly spray the cups of a 6-cup muffin pan with cooking spray; refrigerate pan.
  2. Add salt to a large saucepan of water; bring to boil over medium-high heat. While waiting for water to boil, sauté onion in olive oil in a medium nonstick skillet until lightly browned and softened. Transfer onion to a large mixing bowl and set aside.
  3. Add matchstick potato pieces to the boiling, salted water and cook 3 - 4 minutes. Strain off the water and add potatoes to the bowl with the onions. Cool potatoes and onions to room temperature.
  4. To the cooled mixture, add olive oil, thyme, smoked salmon and black pepper to taste; mix thoroughly.
  5. Using clean hands, shape potato mixture into 6 equal portions; press each portion into a muffin cup. Bake in preheated oven for 20 minutes, or until golden brown. Remove the muffins from the pan and top with a dollop of sour cream and a sprinkling of chives.
Ver esta receta en Español Print Recipe

Yield: 6 servings
Calories: 171
Sodium: 210 mg
Fat: 10 g
Protein: 4 g
Cholesterol: 15 mg

Brooke Vosika
Bristol Lounge
Boston MA

Share this Recipe