An alternate side dish for barbecued meat this evening was a blend of new spinach and potatoes as hash tans, formed into firm earthy colored homes. These Spinach Potato Nests are past acceptable!
I utilized the Golden Grill Russet Premium Hash Browns from Costco that you can reconstitute in the container they come in. They are really simple and fast to utilize in case you’re not slanted to make them without any preparation.
The cheeses utilized were a blend of Boursin and goat cheddar blended in with eggs for the spinach filling. These wound up being mind blowing in flavor and as the homes were preparing the smell of the lemon zing floated noticeable all around alongside the onions. The filling is delightful and three each made for an ideal, “crunchy outwardly, feathery within” side dish to the barbecued, dry scoured tri-tip steaks.
Ingredients
- Potato Nest:
- 3 cups hash browns
- 4 tbsp olive oil
- 1 tsp salt
- Freshly ground black pepper
- 2 green onions chopped
- 1 lemon zested
- Filling:
- 2 cups frozen spinach thawed or fresh
- 4 garlic cloves crushed and chopped
- 1/2 cup goat cheese
- 1/2 cup Boursin cheese
- 4 tbsp milk
- 2 eggs
- pinch of salt
- pinch of red pepper flakes
Instructions
- Preheat oven at 400°F.
- In a medium bowl, mix the hash browns with 3 tablespoons of the olive oil, chopped green onions, the zest from half a lemon, kosher salt and fresh ground black pepper. With a spatula gently stir the potatoes thoroughly.
- Brush olive oil in the interior of a non-stick 12 cup-muffin tin or use a muffin stone bakeware. Carefully mold the hash browns in each muffin cup, pressing the sides and forming a small well in the center. Bake for 20 minutes, until they start to brown lightly. Remove from oven and set aside.
- Place spinach in a colander to drain water out and sauté in remaining 1 tbsp of olive oil and garlic, until most of the liquid has evaporated, about 5-6 minutes. Season with kosher salt and black pepper. Set aside to cool.
- In a medium size bowl, beat the eggs and milk with a pinch of salt. Add the Boursin and goat cheese, mix well until smooth and creamy. With a spatula fold in sautéed spinach and garlic and incorporate completely.
- Using a spoon, fill the potato cups with the spinach/egg mixture and bake for 15 minutes. Let cool slightly before carefully unmolding the nests.
Nutrition
Calories: 263kcal
Carbohydrates: 18g
Protein: 8g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 63mg
Sodium: 537mg
Potassium: 417mg
Fiber: 2g
Sugar: 1g
Vitamin A: 4985IU
Vitamin C: 16.8mg
Calcium: 111mg
Iron: 2.2mg
