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.Print
- 4 large Yukon Gold Potatoes
- 1 tsp salt
- ¼ - ½ teaspoon pepper
- 2 ½ tsp garlic powder
- 2 ½ 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 teaspoon 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 teaspoon garlic powder, 2 teaspoon onion powder and ½ teaspoon 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 teaspoon garlic powder, ½ tsp. onion powder, ½ teaspoon pepper. Add 4 teaspoon 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.
IT IS IMPORTANT TO USE YUKON GOLD POTATOES, TO GET THE BEST AND CRISPIEST NESTS.
THEY ARE THE BEST WHEN MADE AND EATEN FRESH, BUT IF YOU NEED TO MAKE THEM AHEAD RE-HEAT THEM IN A 350F OVEN FOR ABOUT 8 MINUTES.
- Prep Time: 35 mins
- Cook Time: 30 mins
- Category: appetizer
- Cuisine: American
Also check out our contest winning potato nest recipe with spinach and goat cheese http://www.simplypotatoes.com/recipes/recipeView.cfm?RecipeID=4502a