Spinach and Goat Cheese Hashbrowns Nests

• Simply Potatoes® Shredded Hash Browns20 ounces
• extra virgin olive oil↗5 tablespoons
• salt↗1 teaspoon
• lemon pepper1⁄4 teaspoon

  optional

• cooking spray
• frozen spinach↗2 cups

  thawed

• chopped sun-dried tomato packed in oil1 tablespoon
• salt↗1 pinch
• garlic powder↗1 pinch
• goat cheese↗6 tablespoons
• whole milk↗4 tablespoons
• eggs↗2

Step-by-step instructions

1. 1

   Preheat oven at 400°F.

2. 2

   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.

3. 3

   Spray a non-stick 12 cup- muffin tin with cooking spray.

4. 4

   Carefully arrange hashbrowns evenly in each muffin cup, pressing the sides and forming a small well in the center.

5. 5

   Bake at 400F for 20-25 minutes, until they start to brown lightly. Set aside. Reset the over to 375°F.

6. 6

   In the mean time, squeeze water out of the 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.

7. 7

   In a small bowl, combine goat cheese and milk and mix well until smooth and creamy.

8. 8

   In a medium size bowl, beat the eggs with a pinch of salt. Add goat cheese and spinach-sundried tomato mixture. Mix well.

9. 9

   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.