1. Preheat oven to 375°; spray 24-cup mini muffin and 12-cup mini muffin pans with cooking spray.
2. In large bowl, prepare pancake mix as label directs using eggs; stir in potato, chives and zest. Makes about 3 1/2 cups.
3. Press about 1 1/2 tablespoons potato mixture onto bottom and sides of each prepared cup; bake 30 minutes or until golden brown and crisp. Makes 36 cups.
4. Divide salmon into cups; serve topped with sour cream and dill.
- 4 g Total fat
- 2 g Saturated fat
- 40 mg Cholesterol
- 374 mg Sodium
- 14 g Carbohydates
- 2 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 5 g Protein
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Nutritional Information
- 4 g Total fat
- 2 g Saturated fat
- 40 mg Cholesterol
- 374 mg Sodium
- 14 g Carbohydates
- 2 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 5 g Protein
Directions
1. Preheat oven to 375°; spray 24-cup mini muffin and 12-cup mini muffin pans with cooking spray.
2. In large bowl, prepare pancake mix as label directs using eggs; stir in potato, chives and zest. Makes about 3 1/2 cups.
3. Press about 1 1/2 tablespoons potato mixture onto bottom and sides of each prepared cup; bake 30 minutes or until golden brown and crisp. Makes 36 cups.
4. Divide salmon into cups; serve topped with sour cream and dill.