Ok people, pressure’s on. Time to wow the most important, most respected critic, ever: our mom.
Yep, our parents will be here exactly one week from today to spend Passover with us. Do we even need to tell you how excited we are about it? Being able to spend the Holidays with them is priceless. It’s almost like being a kid again. Waking up to the amazing smells coming from the kitchen. Sitting down for coffee, talking and laughing for no reason. Happy childhood memories. If that’s not what the Holidays are all about, I don’t know what is…
And of course, having our mom’s cooking is always a (great) plus. But see, here’s the thing. Even though she’s the one who usually takes charge in the kitchen during the Holidays, she doesn’t eat any of the food she makes. My mom has been a vegetarian forever, which basically means that she makes all this wonderful food for everyone else to enjoy… but can’t have any of it.
So every year, we try to come up with something that we know she will enjoy. And this year, we are trying to step it up a notch with this recipe. Bite size, easy to make, light and elegant. And most importantly, “mom-approved”. No one deserves it more.
- 4 large Yukon Gold Potatoes
- 1 tsp salt
- ½ tsp pepper
- 2½ tsp garlic powder
- 2½ tsp onion powder
- 4 tsp vegetable oil
- Cooking Spray
- 4 cups of frozen spinach thawed (yields 2 cups cooked )
- 4 tbs extra virgin olive oil
- 4 large eggs
- Preheat oven at 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.
- 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.
- 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.
- Generously spray a 12 muffin tin pan with cooking spray.
- Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
- Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
- 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.
- Remove from the oven and let them cool slightly.
- Carefully unmold each potato nest using a butter knife around the edges of the nest.
- Makes 12 potato nests
- ENJOY!! From May I Have That Recipe.
Also check out our contest winning potato nest recipe with spinach and goat cheese http://www.simplypotatoes.com/recipes/recipeView.cfm?RecipeID=4502a
The recipe sounds good AND easy. I’ll try it!
This looks really good and kid friendly!
Really love the idea of a potato basket! They look so delicious
Thank you!! We thought it was a really fun and elegant idea. And so easy to make!
I made these and they were exceptionaly delicious! I added feta cheese to them. It turned out really yummy… i loved the saltiness the feta cheese added! I will surely be making these again!
I love making potato-crusted quiches and they sound even better in bite-size form. Chag Sameach
chag sameach
Do you make these in a mini muffin tin or full size?
This recipe was made in full size tins.
Amazing!! I’m totally trying this during passover! Thank you for this recipe – I’ve been stumped this year when trying to find something relatively healthy! Much appreciated
Thank you!!!! This is really delicious!!!! Please let us know what you think when you try it. We love feedback!
Would it work to just buy pre shredded potatoes?
Yes, it will work with pre shredded potatoes. just make sure to squeeze as much moisture out of the potatoes as you can. Just watch the cooking time it may be a little different. Let us know how they come out
I made these last night, and they were a huge hit! My husband proclaimed them delicious, Passover or not, and said I can make them any time
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One word of advice…be really, REALLY generous with the cooking spray. I thought I had used a good amount, but my potatoes still stuck to the bottom and it was a little messy to get them out.
Thanks for a great idea!!
I made these last night and they were a huge hit with everyone. My husband proclaimed them delicious, Pesach or not, and said I could make them anytime
One thing I noticed…you need to be really, REALLY generous with the cooking spray. I thought I had used a good amount, but my potatoes still stuck a little bit on the bottom and it was tough to get them out of the pans.
I followed the recipe exactly here, but next time I would cut down a little on the pepper in the potatoes, and I think I might try using fresh garlic and onion in the spinach.
Thanks for a yummy new Pesach recipe!
These sound great! How long do they stay crispy for? (I’m thinking of making them in the morning for an evening meal). Have you tried them with sweet potatoes? This should be a good addition to my Friday night Passover meal this week. Thanks.
We actually made these a day ahead for Passover and they definitely weren’t as crispy as the “fresh” ones. So our suggestion would be to eat them soon after baking them. We also experimented with grated carrots and parsnips instead of potatoes, and they came out great! Sweet potatoes would be a delicious alternative! Hope you enjoy them!
SOOO happy to find your site! We are vegetarian, observant and passover is let’s just say a challenge? I can’t wait to try this tonight for shabbat! So sick of all the same potato kugels, etc….THANKS!
Hello!
I wanted to let you know that this post has been included in a collection on my blog. I am an Event Designer, and I put together a weekly post as part of my series, “The Sparkle Queen Events”. Each week a concept that I’ve designed is featured in detail on my site. The elements that make up these events are a combination ideas and images I’ve found all over the internet. I piece them together and turn them into a beautiful, coherent event concept.
This is a link to the direct post:
http://sparklysharpandfabulous.blogspot.com/2012/10/rustic-owl-baby-shower-mostly-diy.html
Links to your idea have been included in the post for my viewers to find easier! This event will be shared and showcased not only on my blog, but also on my social media accounts such as Pinterest, Facebook, Twitter, etc.. , I’d love to connect pages via social media, so I can showcase your item and share it better with my followers, just send me the links if you are interested!
I hope you get a chance to see the post!
<3 The Sparkle Queen from sparklysharpandfabulous.blogspot.com
Great! Thank you for including us in your beautiful site. We hope you find more recipes you like
These look so good! I’m sending this post to my husband. He’s the cook in the family!
Haha! Thanks!!! How lucky are you?!
I had a real problem with how salty these were! I cut the salt and seasonings in half the second time and it was better. Is there a problem using real garlic and onions? Otherwise, I like the idea and they are very cute! My kids will hopefully eat them if I can get the seasonings right!
Sorry about that. Our cooking can be on the salty side at times and we’ve tried to modify it because we understand not everyone likes it like that.
Glad it came out ok after you adjusted the salt. These are great for kids, easy and fun to eat! Hope they enjoy them.
I just made these and they were awesome! I didn’t mind them being a little salty, I actually preferred it
Thanks!! So glad you enjoyed them!
I finally had a chance to make these, about a month ago. They were a perfect side dish to our dinner and so tasty! I was surprised and elated, to find out it truly is a simple recipe. I ended up having to use Russett potatoes and better understand the reasons behind yukon now, they have a sweeter taste. I’m excited to make them again for Passover this year.
Was thinking about other ways of making this and wanted to know if you’ve tried using sweet potatoes, if they would crisp the same way?
Many thanks for all of your recipes, they’re user friendly and delectable, healthy alternatives – more please!
~Linda
We are so glad you enjoyed this recipe and thank you for being a fan of our recipes. We always love to hear from our readers! We have tried the nests with sweet potato, celery root, parsnip and carrots. Because those vegetables have a higher moisture content they don’t come out as crispy and the veggies don’t seem to absorb the oil as well so they come out oily. If you want to try them, we would recommend reducing the amount of oil in half and do not expect the same crispy texture. Also watch the different vegetables because they can burn easier that potatoes, we don’t remember exactly the cooking time. Hope it helps.
These were fantastic! I lined the bottom of my muffin tins with circles of parchment paper before adding a generous spray of oil. The nests slid right out of the inverted tins with zero sticking. I also added minced garlic and feta, per the suggestions. I’ll definitely make these again.
Using parchment paper is such a great tip! So glad you enjoyed it! And the addition of garlic and feta makes it even better. Thanks for sharing
I made these today and they are delicious. However, the ingredients says use 4 tbs oil in the potatoes, but the recipe says 4 tsp. I went with tsp vs tbs and they seem ok, but wanted to let you know!
Thank you for letting us know! The recipe calls for teaspoons of vegetable oil for the potatoes and tablespoons of olive oil for the spinach. So you got it right! Sorry about the confusion… Glad you enjoyed them!!
I made these tonight, with slight changes, to have with our Seder, it was delicious! So glad I made them! Added the recipe to my blog with a link to your page. I look forward to trying out some more of your recipes on your blog!
Would love for you to check out my blog as well!
http://yummmmmmmm.wordpress.com/
Enjoy the rest of your Passover!
Thank you so much! We really love it when people play with our recipes. Glad you enjoyed them! Best of luck with your blog!!!