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Crispy Spinach and Goat Cheese Hashbrown Delight

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Ingredients

Adjust Servings:
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

Nutritional information

147.3
Calories
122 g
Calories From Fat
13.6 g
Total Fat
2.3 g
Saturated Fat
63 mg
Cholesterol
483.2 mg
Sodium
3.1 g
Carbs
1.6 g
Dietary Fiber
0.9 g
Sugars
4.4 g
Protein
186 g
Serving Size

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Crispy Spinach and Goat Cheese Hashbrown Delight

Features:
    Cuisine:

    What kind of cheese can I substitute for the goat cheese besides feta? I'm not a strong cheese lover but don't want to ruin the recipe flavors.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spinach and Goat Cheese Hashbrowns Nests, Ready, Set, Cook! Special Edition Contest Entry: When we saw the simply potatoes contest we immediately thought of making potato nests. They are delicious and simple to make, the spinach and the goat cheese gives them a nice creaminess. Enjoy!, What kind of cheese can I substitute for the goat cheese besides feta? I’m not a strong cheese lover but don’t want to ruin the recipe flavors., Turned out great but I started with fresh potatoes, shredded, Fresh spinach wilted and squeezed dry, fresh garlic and green onions before the spinach mixture. My goat cheese was bad so used feta on half and parmesan on the other half. Went great with steak.


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    Steps

    1
    Done

    Preheat Oven at 400f.

    2
    Done

    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
    Done

    Spray a Non-Stick 12 Cup- Muffin Tin With Cooking Spray.

    4
    Done

    Carefully Arrange Hashbrowns Evenly in Each Muffin Cup, Pressing the Sides and Forming a Small Well in the Center.

    5
    Done

    Bake at 400f For 20-25 Minutes, Until They Start to Brown Lightly. Set Aside. Reset the Over to 375f.

    6
    Done

    in the Mean Time, Squeeze Water Out of T He Spinach and Saut 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
    Done

    in a Small Bowl, Combine Goat Cheese and Milk and Mix Well Until Smooth and Creamy.

    8
    Done

    in a Medium Size Bowl, Beat the Eggs With a Pinch of Salt. Add Goat Cheese and Spinach-Sundried Tomato Mixture. Mix Well.

    9
    Done

    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.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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