Mini Potato Baskets, Smoked Salmon & Toasted Capers #5Fix - cooking recipe

Ingredients

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
6 tablespoons olive oil, divided
8 ounces chive & onion cream cheese
8 ounces smoked salmon, chopped (lox-style)
1/2 cup capers, drained and patted dry

Preparation

Preheat oven to 400\u00b0F.
In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and saute until lightly browned and toasted. Remove to a paper towel-lined plate.
Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
Makes 24. Serves 8-12.