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Ingredients

  • 1 can BRUNSWICK® SARDINES in SOYA OIL, drained
  • 4 medium potatoes, peeled and grated
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ cup red onion, finely chopped
  • ¼ cup pimentos, chopped
  • 1 tbsp. lemon juice
  • ½ cup celery, chopped
  • 1 spring of chives, chopped
  • ½ cup tomato, chopped
  • 2 eggs, beaten
  • Salt and crushed hot pepper to taste

Directions

  • Squeeze out excess water from potatoes. Add, garlic and onion powder, and mix well
  • Add potato mixture to a greased muffin tin, and press mixture to form a basket
  • Bake in preheated 350°F oven until brown, around 20 min
  • In a bowl, mix BRUNSWICK® SARDINES, red onion, pimentos, lemon juice, celery, chives and tomato and egg
  • Fill each basket with Sardine mixture
  • Return to oven to bake until eggs are fully cooked, around 30 min

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