Potato Nests With Ham Eggs Mushrooms And Artichoke Hearts Recipes

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POTATO NESTS WITH HAM, EGGS, MUSHROOMS AND ARTICHOKE HEARTS



Potato Nests with Ham, Eggs, Mushrooms and Artichoke Hearts image

Make and share this Potato Nests with Ham, Eggs, Mushrooms and Artichoke Hearts recipe from Food.com.

Provided by evelynathens

Categories     Breakfast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons butter, room temperature
1 1/2 medium potatoes
1/2 onion, minced
3/4 cup shredded gruyere cheese
1/8 teaspoon nutmeg
2 tablespoons butter
5 ounces mushrooms, sliced
2 1/2 tablespoons shallots (white parts only)
2 tablespoons dry sherry
1 cup half-and-half
2 egg yolks, beaten to blend
1 1/2 cups cubed cooked ham
5 ounces cooked frozen artichoke hearts, quartered
2 tablespoons chopped fresh parsley
6 hot poached eggs

Steps:

  • For nests: Preheat oven to 410F.
  • Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
  • Peel potatoes and coarsely grate into bowl of cold water.
  • Drain potatoes and dry thoroughly.
  • Transfer to a large bowl.
  • Mix in onions, cheese and nutmeg.
  • Season to taste.
  • Press into prepared cups, forming indentation in the middle.
  • Bake until edges of nests are brown, about 45 minutes.
  • Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
  • Add mushrooms and saute until liquid evaporates, about 5 minutes.
  • Remove from pan using slotted spoon.
  • Add Sherry and boil until reduced by half, about 3 minutes.
  • Stir in half and half and simmer 5 minutes.
  • Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
  • Slowly whisk the yolk mixture back into sauce.
  • Return mushrooms and shallots to skillet.
  • Stir in ham and artichoke hearts and cook until warmed through.
  • Season and mix in parsley.
  • Remove nests from oven.
  • Cool 5 minutes.
  • Spoon filling into each.
  • Top each with poached egg.
  • Serve immediately.

Nutrition Facts : Calories 458.6, Fat 31.1, SaturatedFat 15.8, Cholesterol 361.4, Sodium 240.9, Carbohydrate 16.7, Fiber 2.5, Sugar 1.9, Protein 24.1

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

BAKED ARTICHOKE HEARTS



Baked Artichoke Hearts image

Make and share this Baked Artichoke Hearts recipe from Food.com.

Provided by Valerie in Florida

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans water-packed artichoke hearts, 6 to 8 count, drained
1 tablespoon extra virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 garlic cloves, chopped
6 flat anchovy fillets
1 cup Italian style breadcrumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated parmigiano-reggiano cheese, a couple of handfuls
coarse black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
  • Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

Nutrition Facts : Calories 307.7, Fat 10, SaturatedFat 3.7, Cholesterol 16.3, Sodium 727.7, Carbohydrate 45.1, Fiber 13.2, Sugar 3.8, Protein 15

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE



Momma's Artichoke Hearts and Mushroom Bake image

If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!

Provided by Gingerbee

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

Steps:

  • Drain artichoke liquid and slice hearts in quarters.
  • Clean and slice mushrooms.
  • Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
  • Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
  • Sprinkle with salt & pepper.
  • Top with 1/4 of the breadcrumbs.
  • Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
  • Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
  • Cover and bake in a 350 degree oven for 30 minutes.
  • Remove the cover and brown the top until golden in color and serve.

POTATO NESTS



Potato Nests image

This is a cute breakfast idea for Easter Sunday. I must confess that I didn't make mine in muffin cups--I just used an 8 1/2 x 11" pan for the hash browns and egg and added the cooked bacon at the end. This is a simple recipe kids could help make. If you don't have savory seasoned hash browns--add your own seasonings. Recipe courtesy of Ore-Ida Foods.

Provided by AmyZoe

Categories     < 60 Mins

Time 42m

Yield 12 potato nests, 12 serving(s)

Number Of Ingredients 5

20 ounces hash browns, savory seasoned
1 egg, lightly beaten
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream
8 slices bacon, crisply cooked and crumbled

Steps:

  • Heat oven to 450.
  • Combine potatoes and egg in a large bowl.
  • Use hands to mix well.
  • Coat regular muffin pan with nonstick cooking spray.
  • Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
  • Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
  • Bake for 20 minutes or until potatoes are golden brown.
  • Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
  • Wait 5 minutes before removing from pan.
  • Top with sour cream and bacon and serve.

Nutrition Facts : Calories 279, Fat 19.9, SaturatedFat 7.3, Cholesterol 47, Sodium 387.4, Carbohydrate 17.4, Fiber 1.5, Sugar 0.8, Protein 7.5

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS



Potato Salad With Capers, Kalamata Olives and Artichoke Hearts image

From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled
1/2 cup vegetable broth or 1/2 cup chicken broth
1/2 cup fresh Italian parsley, chopped
1/2 cup kalamata olive, pitted
1/2 cup marinated artichoke, chopped
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup green onion, thinly sliced
2 tablespoons capers, drained
3 garlic cloves, minced
salt, to taste
fresh cracked black pepper, to taste

Steps:

  • In a large pot of boiling water cook the potatoes until fork tender.
  • Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
  • Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
  • Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
  • To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
  • Just before serving, adjust seasonings if necessary.
  • Servings are estimated.
  • For Vegetarain option omit the chicken broth and use Vegetable broth.

Nutrition Facts : Calories 178.7, Fat 10.1, SaturatedFat 1.4, Sodium 155.2, Carbohydrate 20.8, Fiber 3.4, Sugar 1.7, Protein 2.8

POTATO NESTS



Potato Nests image

Provided by Brandi Milloy

Categories     side-dish

Time P1DT1h

Yield 4 servings

Number Of Ingredients 3

Vegetable oil, for frying
1 large russet potato
Kosher salt

Steps:

  • Fill a large, heavy-bottomed pot with about 4 inches of oil. Heat the oil to 350 degrees F over medium heat.
  • Peel the potato and grate it with a mandoline, making strings about 2 millimeters thick. Rinse the potato strings in a strainer under cold running water. Line a baking sheet with paper towels and spread the potato strings on the towels. Top with more paper towels to dry.
  • Place the potato strings in a spider strainer, filling the bottom and going up the sides creating a "nest." Place a slotted spoon on top of the strainer to keep the potato strings in place and carefully lower the strainer and spoon together into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain on a baking sheet lined with a paper towel. Sprinkle with salt. Continue with the remaining potato strings.

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