Potato Spinach And Goat Cheese Eggrolls With Sundried Tomato Recipes

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POTATO, SPINACH AND GOAT CHEESE EGGROLLS WITH SUNDRIED TOMATO



Potato, Spinach and Goat Cheese Eggrolls With Sundried Tomato image

Ready, Set, Cook! Special Edition Contest Entry: We love to have people over and have found that making filling appetizers are the best way to go. You can eat these while standing and socializing or sitting watching the games. They can be made ahead of time and frozen, then pulled out and popped into the oven or refried to serve.

Provided by Carisem

Categories     Potato

Time 1h5m

Yield 16 eggrolls, 4 serving(s)

Number Of Ingredients 16

16 egg roll wraps
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
3 cups fresh spinach
1 small red pepper, diced
1 lb bacon, cooked crispy and diced
3 green onions, diced
1/2 cup crumbled goat cheese
1 1/2 tablespoons all purpose Greek seasoning
1 tablespoon salt
vegetable oil (for frying)
1/4 cup sun-dried tomato
1 tablespoon garlic salt
1 tablespoon horseradish
1/2 cup sour cream
1/3 cup mayonnaise
1 tablespoon bacon drippings

Steps:

  • Cook bacon, reserve 1 Tbls dripppings for dip, use the rest of the drippings to saute potatoes for about 5 minutes. Put potatoes, drained of excess grease, into a bowl. Stir in spinach, red peepper, bacon, onions, goat cheese, Greek Seasoning and salt. Let that cool while you mix together the dip. In a food processor, put the dip ingredients in and pulse, about 2 minutes, until you get a nice creamy mixture. Refrigerate until your ready to use.
  • Heat oil to 350. While that is heating take out your wrappers. Take a wrapper, lightly wet the outer edges of wrapper with water so that the wrappers will stick together when rolled, and put 1/2 cup of potato mixture in it and roll according to the directions on the package. Put aside until all the eggrolls are filled. Fry eggrolls for approx 5 minutes or until golden brown. Let them drain and rest on a paper towel until all the eggrolls are cooked. Do not overcrowd eggrolls in the oil. I have a Fry Daddy and it usually fits 4 to 5 at a time. Serve cut on a diagonal with your dip.

Nutrition Facts : Calories 1088.6, Fat 68.8, SaturatedFat 22.9, Cholesterol 111.7, Sodium 3692.3, Carbohydrate 88, Fiber 4.7, Sugar 5.1, Protein 28.5

BACON & GOAT CHEESE POTATOES WITH SUNDRIED TOMATO SOUR CREAM



Bacon & Goat Cheese Potatoes With Sundried Tomato Sour Cream image

Ready, Set, Cook! Special Edition Contest Entry. Using Simply Potatoes as a base for these delicious potatoes turns the ordinary into extraordinary with the additon of crispy bacon and creamy goat cheese. Baked to perfection and then topped with a dollop of sundried tomato infused sour cream. The contrast of flavors is amazing. From oven to table in 20 minutes, this dish is a great alongside steak, pork or chicken. Incredibly easy but amazingly impressive. I think this will become a mainstay in your recipe collection.

Provided by cookingupstorm2

Categories     Potato

Time 25m

Yield 6 1 cup servings, 6 serving(s)

Number Of Ingredients 10

24 ounces Simply Potatoes Traditional Mashed Potatoes
3 ounces fresh spreadable goat spreadable cheese with garlic and herbs
3 slices thick sliced bacon, cooked and crumbled
1 dash salt
1 dash pepper
3/4 cup sour cream
1 tablespoon lemon juice
2 tablespoons chopped sun-dried tomatoes
2 garlic cloves, minced
2 green onions, chopped

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl combine potatoes, cubed goat cheese and bacon and stir to mix.
  • Salt and pepper to taste.
  • Pour mixture into a small casserole dish and bake for 20-25 minutes.
  • Meanwhile, combine sour cream, lemon juice, sundried tomatoes and garlic in a small bowl and stir.
  • Serve potatoes with a dollop of sour cream and top with green onions.

SPINACH AND GOAT CHEESE HASHBROWNS NESTS



Spinach and Goat Cheese Hashbrowns Nests image

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

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

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.

POTATO STRATA WITH SPINACH, SAUSAGE AND GOAT CHEESE



Potato Strata With Spinach, Sausage and Goat Cheese image

Ready, Set, Cook! Special Edition Contest Entry: This savory baked strata gets its zing from goat cheese and sundried tomatoes, balancing out the savory flavors of the Italian sausage. Easy to prepare and a crowd pleaser, it can be served for dinner with a side salad or as the centerpiece of brunch! For a lighter version make it with turkey or chicken sausage.

Provided by aeht206

Categories     Potato

Time 1h15m

Yield 1 strata, 4-6 serving(s)

Number Of Ingredients 10

1 lb Italian sausage
5 ounces Baby Spinach
2 tablespoons butter
10 eggs
1 teaspoon kosher salt
1/4 teaspoon pepper
6 ounces goat cheese
1/3 cup sun-dried tomato
2 tablespoons flour
20 ounces Simply Potatoes Diced Potatoes with Onion

Steps:

  • Preheat an oven to 350°F.
  • Heat a large frying pan over medium heat. Remove the sausage from its casings, and cook the sausage thoroughly, crumbling it into small pieces. Drain the sausage on a paper towel and set aside. Pour off the remaining fat, then add the spinach to the pan and cook until wilted, about 2 minutes. Let cool, then squeeze the spinach so that excess liquid is removed.
  • Place the butter in a 2-quart baking dish, and place in the oven to melt.
  • In a large bowl, mix together the eggs, 2/3 of the goat cheese, sundried tomatoes, flour, salt and pepper. Add in the diced potatoes, spinach and sausage. Mix to combine.
  • Carefully remove the dish with the melted butter from the oven, then pour the egg mixture into the dish. Crumble the remaining goat cheese over the top, then carefully place back in the oven.
  • Bake the strata until the eggs are set in the middle, about 50-55 minutes. Let cool for 5 minutes before eating.

Nutrition Facts : Calories 809.5, Fat 61.7, SaturatedFat 27.4, Cholesterol 578.6, Sodium 2375.9, Carbohydrate 13.7, Fiber 1.6, Sugar 4.4, Protein 48.7

CHEESY SPINACH-POTATO EGG CASSEROLE



Cheesy Spinach-Potato Egg Casserole image

A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more, softened, for brushing
1 onion, chopped (2 cups)
Kosher salt and freshly ground pepper
1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
2 teaspoons fresh thyme leaves
1 pound Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (3 cups)
1 1/2 cups whole milk
12 large eggs
Scant 1/4 teaspoon freshly grated nutmeg
6 ounces fontina, coarsely grated (2 cups)

Steps:

  • Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
  • Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
  • Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

FIG & GOAT CHEESE NESTS



Fig & Goat Cheese Nests image

Ready, Set, Cook! Special Edition Contest Entry: I love making appetizers and tapas! I developed this recipe for the Simply Potatoes Contest last night. These are quick and easy, but look so beautiful that your guests will think they took you hours to make! They are also perfect "one bite" appetizers.

Provided by JazzyCooking

Categories     Potato

Time 1h

Yield 40-48 mini muffins, 6-8 serving(s)

Number Of Ingredients 8

20 ounces Simply Potatoes® Shredded Hash Browns
1 large egg, beaten
6 -8 slices bacon, diced
3 cups fresh spinach, chopped
1/2 cup goat cheese, softened
1/2 cup fig preserves
1 tablespoon salt
2 teaspoons fresh ground pepper

Steps:

  • Pre heat oven to 400°.
  • In large bowl, combine hash brown, beaten egg, salt and pepper. Stir until potatoes are well coated with egg.
  • Spray (2) 24 mini muffin pans with non-stick spray. Spoon in approximately 1 teaspoon of hash brown mixture into each muffin cup, gently pressing bottom and up the sides of cup. Bake for approximately 25-30 minutes or until browned and they start to pull away from muffin cups. Remove from pan and let cool on wire rack.
  • In sauté pan, cook diced bacon until lightly crisped. Remove bacon and set aside. Discard all but 2 tablespoons of bacon fat.
  • In same sauté pan, add chopped spinach to bacon fat and sauté over med. high heat until spinach is wilted. Remove from pan and set aside.
  • Begin to assemble nests by adding ¼ tsp fig preserves in bottom of hash brown nest. Next top with approximately ¼ tsp of cooked spinach, then ¼ teaspoons goat cheese. Top goat cheese with another ¼ tsp of fig preserves and sprinkle a little bacon on top. Continue layering process to each hash brown nest.
  • Place on baking sheet and return to preheated 400° oven for 2-3 minutes or just until hot. Remove from pan and serve.

Nutrition Facts : Calories 128.1, Fat 4.5, SaturatedFat 1.5, Cholesterol 36.4, Sodium 1261.8, Carbohydrate 19.5, Fiber 0.8, Sugar 13, Protein 2.6

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