Spinach And Goat Cheese Hashbrowns Nests Recipes

SPINACH & GOAT CHEESE HASH BROWN NESTS

Steps:

• 1. Preheat oven at 400°F. 2. In a medium bowl, mix Simply Potatoes Shredded Hash Browns 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 hash browns evenly in each muffin cup, pressing the sides and forming a small well in the center. Bake for 20-25 minutes, until they start to brown lightly. Set aside. 5. Reset the oven to 375°F. 6. In the meantime, squeeze water out of the 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 375°F for 15 minutes. Let cool slightly before unmolding. Unmold carefully using a butter knife around the sides of the nests.

CHEESY SPINACH AND EGG HASHBROWNS SKILLET

Steps:

• In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, butter, salt and potatoes (from Hamburger Helper box). Heat to boiling over high heat, stirring constantly, until butter is melted.
• Reduce heat to medium; press potato mixture evenly with back of spatula. Cook uncovered 6 minutes, without stirring, until liquid is absorbed. Add spinach to skillet; stir until spinach is wilted slightly. Use spatula to make four holes in mixture; crack 1 egg into each hole. Cover; cook 10 to 12 minutes or until eggs until whites and yolks are firm, not runny and potatoes are crispy. Meanwhile, in medium bowl, mix milk and topping mix (from Hamburger Helper box).
• Remove from heat. Top eggs with cheese, salt and pepper. Serve with topping mixture.

SPINACH AND GOAT CHEESE HASHBROWNS NESTS

Steps:

• Preheat oven at 400°F.
• 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.
• Spray a non-stick 12 cup- muffin tin with cooking spray.
• Carefully arrange hashbrowns evenly in each muffin cup, pressing the sides and forming a small well in the center.
• Bake at 400F for 20-25 minutes, until they start to brown lightly. Set aside. Reset the over to 375°F.
• 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.
• In a small bowl, combine goat cheese and milk and mix well until smooth and creamy.
• In a medium size bowl, beat the eggs with a pinch of salt. Add goat cheese and spinach-sundried tomato mixture. Mix well.
• 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.