Crispy (No-Fry) Potato Pancake Poppers
With just a handful of ingredients and no messy stovetop frying, these crispy, caramelized potato pancake poppers can be enjoyed as an appetizer or served as breakfast potatoes alongside bacon and eggs.
Set the oven to 450 degrees Fahrenheit (230 degrees C).
Brush melted butter very liberally into the bottom and sides of 24 mini muffin tins.
On a baking sheet, put the tin(s) and keep them there until required.
Fill a big bowl with cold water about a third of the way.
Add grated potatoes to the bowl of cold water, then top it off with more cold water.
Swish the potatoes with your hands to remove the starch, then drain the majority of the water and add more cold water to the pot.
Keep doing this until the water is nearly clear.
Put the potatoes in a colander and let them drain for a short while.