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!
Provided by May I Have That Rec
Categories Potato
Time 45m
Yield 12 nests, 6 serving(s)
Number Of Ingredients 12
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.
SPINACH & GOAT CHEESE HASH BROWN NESTS
not set
Provided by SimplyPotatoesRecipes
Categories Breakfast
Time 1h
Yield 7
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190 calories, Fat 8.89722511923246 g, Carbohydrate 21.6374701955482 g, Cholesterol 11.1074285713365 mg, Fiber 3.62553140436403 g, Protein 6.85716022179663 g, SaturatedFat 3.38405815476018 g, ServingSize 1 1 Serving (182g), Sodium 284.493719075133 mg, Sugar 18.0119387911841 g, TransFat 0.569566262069706 g
CHEESY SPINACH AND EGG HASHBROWNS SKILLET
Enjoy this delicious hash browns skillet with eggs and spinach any time of the day. Make it even easier by using one cup of the thawed Make-Ahead Seasoned Ground Beef and Sausage.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 240 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 3 g, TransFat 1/2 g
SPINACH AND GOAT CHEESE QUESADILLAS
Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 10m
Yield Two quesadillas
Number Of Ingredients 7
Steps:
- Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.
- In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
- In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 397 milligrams, Sugar 1 gram
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CHEESY SPINACH HASH BROWN BITES | KEVIN IS COOKING
From keviniscooking.com
5/5 (8)Total Time 50 minsCategory AppetizerCalories 352 per serving
- 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.
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