Spinach and Goat Cheese Hashbrowns Nests

By barbgreenfield

Ingredients

• 20 ounces Simply Potatoes Shredded Hash Browns
• 5 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon lemon pepper (optional)
• cooking spray
• 2 cups frozen spinach , thawed
• 1 tablespoon chopped sun-dried tomato packed in oil
• 1 pinch salt
• 1 pinch garlic powder
• 6 tablespoons goat cheese
• 4 tablespoons whole milk
• 2 eggs

Preparation

Step 1

Directions:

1
Preheat oven at 400°F.
2
In a medium bowl, mix Simply Potatoes Hashbrowns with 4 tablespoons of olive oil, salt and lemon pepper. Mix well making sure the potatoes are coated with oil.
3
Spray a non-stick 12 cup- muffin tin with cooking spray.
4
Carefully arrange hashbrowns evenly in each muffin cup, pressing the sides and forming a small well in the center.
5
Bake at 400F for 20-25 minutes, until they start to brown lightly. Set aside. Reset the over to 375°F.
6
In the mean time, squeeze water out of t he spinach and sauté in remaining 1 tbsp of olive oil, until most of the liquid has evaporated, about 6-8 minutes. Add sundried tomatoes, a pinch of salt and a pinch of garlic powder. Cook at medium heat for an additional 2 minutes. Set aside.
7
In a small bowl, combine goat cheese and milk and mix well until smooth and creamy.
8
In a medium size bowl, beat the eggs with a pinch of salt. Add goat cheese and spinach-sundried tomato mixture. Mix well.
9
Fill the potato cups with the egg mixture and bake at 400F for 15 minutes. Let cool slightly before un molding. Un mold carefully using a butter knife around the sides of the nests.


Read more: http://www.food.com/recipe/spinach-and-goat-cheese-hashbrowns-nests-475454#ixzz1sOOxro1W