Spinach And Goat Cheese Hashbrowns Nests Recipes

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.

FIG & GOAT CHEESE NESTS

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.

POTATO STRATA WITH SPINACH, SAUSAGE AND GOAT CHEESE

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.