Passover Potato Nests

Pass the Matzah, it’s Passover recipe time!

If I have to give up bread for a week, you better believe I’m turning to potatoes for that hearty, happy feeling in my belly. Check out our take on these Potato & Spinach Nests. 

4 large potatoes
1 tsp salt
¼ – ½ tsp pepper
2 ½ tsp garlic powder
2 ½ tsp onion powder
4 tsp vegetable oil
Kelapo Coconut Oil Spray
4 cups of frozen spinach thawed (yields 2 cups cooked)
4 tbsp extra virgin olive oil
4 large eggs

1. While oven is preheating to 400F, grate the potatoes, add ½ tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
2. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and ½ tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside.
3. Squeeze as much water out of the grated potatoes as you can. Season with ½ tsp garlic powder, ½ tsp. onion powder, ½ tsp pepper. Add 4 tsp vegetable oil and mix well.
4. Spray muffin pan with Kelapo Coconut Oil spray and arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
5. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
6. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
Evenly spoon spinach in each potato nest. Bake for 10 minutes or until egg is cooked.

For the cheese lovers: Once you spoon on the spinach, sprinkle your favorite shredded cheese before popping into the oven.

7. Remove from the oven and let them cool slightly. Carefully unmold each potato nest using a butter knife around the edges of the nest.




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