Spinach And Goat Cheese Hashbrowns Nests

Total Time: 45 mins Cook Time: 45 mins

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

Recipe

• 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.