Description
Delicious and easy-to-make spinach and hash brown nests perfect for breakfast or brunch.
Ingredients
Scale
- 3 cups hash browns (See Note 1)
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 green onions (chopped)
- 1 lemon (zested)
- 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
- 1/8 tsp kosher salt
- 1/8 tsp 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 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 the remaining 1 tablespoon 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-sized bowl, beat the eggs and milk with a pinch of salt. Add the Boursin and goat cheese, mixing well until smooth and creamy. With a spatula, fold in the 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.
Notes
- Note 1: The hash browns can be store-bought or homemade.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 nest
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg