Spinach and Goat Cheese Hashbrowns Nests
Crispy, golden hashbrowns meet creamy goat cheese and vibrant spinach in these irresistible Spinach and Goat Cheese Hashbrown Nests. Perfectly portioned and baked in a muffin tin, these savory nests are as beautiful as they are delicious—ideal for brunch, appetizer platters, or even an elegant breakfast on the go. Each nest features a crunchy shredded potato shell filled with a rich mixture of garlic-sautéed spinach and tangy goat cheese, all lightly baked until golden and set. Finished with a sprinkle of fresh chives, this gluten-free recipe is packed with flavor and sure to impress family and guests alike. Ready in just 35 minutes, these hashbrown nests are as quick to make as they are to devour!
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Recipe Information
Ingredients
- 4 cups Frozen shredded hashbrowns
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 3 cups Baby spinach
- 2 cloves Garlic
- 4 ounces Goat cheese
- 2 tablespoons Chives (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a standard muffin tin generously with nonstick spray or olive oil.
In a large mixing bowl, combine the shredded hashbrowns, one egg, salt, and black pepper. Mix thoroughly until the hashbrowns are evenly coated.
Scoop about 1/4 cup of the hashbrown mixture into each muffin cup. Use your fingers or the back of a spoon to press the mixture firmly into the bottom and up the sides of each cup, creating 'nests.'
Bake the hashbrown nests in the preheated oven for 15 minutes, or until they begin to turn golden and slightly crisp.
While the nests bake, heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a small bowl, crumble the goat cheese and stir in the remaining egg until fully combined. Add the cooled spinach mixture and mix well.
Remove the hashbrown nests from the oven and spoon the spinach and goat cheese filling evenly into each nest.
Return the nests to the oven and bake for an additional 5-7 minutes, or until the filling is set and slightly golden on top.
Remove the hashbrown nests from the oven and let them cool in the muffin tin for 5 minutes before carefully removing them with a small spatula or knife.
Garnish with chopped chives, if desired, and serve warm. Enjoy your Spinach and Goat Cheese Hashbrown Nests!
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 6432 mg | 280% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 0.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 433 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3571 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
