These appetizers are created by spooning a mixture of mashed white beans, dried tomatoes, sage and cream cheese into tiny baked shells made of shredded hash brown potatoes.

3 cups frozen shredded hash brown potatoes, thawed and finely chopped
1 large egg, slightly beaten
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
2 teaspoons fresh sage, finely chopped
3 ounces cream cheese, softened
1/2 cup canned white beans, drained and mashed
1/4 cup dried tomatoes in oil, drained and finely chopped
1 Tablespoon fresh sage, finely chopped
Small sage leaves, for garnish (optional)

Preheat oven to 375F. Spray each cup of (2) 12-cup or (1) 24-cup miniature muffin pan(s) with nonstick cooking spray. Set aside. In a medium bowl combine the potatoes, the egg, the salt, the pepper, and the 2 teaspoons of chopped sage. Mix well. Spoon 1 Tablespoon of potato mixture into each muffin cup. Press mixture onto the bottom and up sides of each muffin cup. Bake until potato cups are set and light brown, about 20-25 minutes. Remove pan(s) from oven and allow potato cups to cool for 5 minutes. Run a sharp knife around the edges of each potato cup to loosen. Remove potato cups from pan(s); transfer to a rack and cool. In a small bowl combine the cream cheese, the beans, the tomatoes, and the 1 Tablespoon of chopped sage. Mix well. Fill each potato cup with cheese mixture. If desired, garnish each cup with a small sage leaf. Transfer to a serving platter and serve immediately.



Notes: An easy, tasty appetizer for Turkey Day.



Number of Servings: Makes 24 appetizers