Best Potato Nests Recipes

POTATO NESTS WITH PEAS, HAM AND CREAM CHEESE

Steps:

• Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.
• Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
• Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
• Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.
• When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
• When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
• Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.

GARLIC-HERB POTATO NESTS

Steps:

• In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups. , Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely., Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature.

POTATO NESTS

Steps:

• Heat oven to 450.
• Combine potatoes and egg in a large bowl.
• Use hands to mix well.
• Coat regular muffin pan with nonstick cooking spray.
• Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
• Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
• Bake for 20 minutes or until potatoes are golden brown.
• Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
• Wait 5 minutes before removing from pan.
• Top with sour cream and bacon and serve.

CHEESY POPCORN SHRIMP POTATO NESTS

Steps:

• Position oven racks in the middle and lower third of the oven and preheat to 425 degrees F. Generously spray a 24-cup mini muffin tin with nonstick cooking spray.
• Put the hash browns in a medium bowl, add the eggs and toss with a fork to coat. Divide the mixture among the cups of the prepared muffin tin (about 2 tablespoons per cup). Use the back of a tablespoon measure to gently press the hash browns around the bottom and sides to form a thin layer with some shaggy bits sticking up and out of the cups. Sprinkle with salt and pepper.
• Bake the hash brown cups on the top rack for 20 minutes, then rotate the muffin tin from front to back. Spread the popcorn shrimp in a single layer on a baking sheet and put on the bottom rack. Continue to bake until the hash brown cups are golden brown on the ends and crispy and the shrimp are warmed through and crispy, about 10 minutes for the shrimp and 10 to 15 minutes for the hash browns.
• Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking, until it begins to foam, about 2 minutes. Whisk in the warm milk and bring to a simmer; simmer until thickened, 1 to 2 minutes. Remove from the heat and stir in the Cheddar until completely melted into the sauce. Stir in the broccoli and 1/2 teaspoon salt and place over low heat to warm through.
• When ready to serve, arrange the hash brown cups on a serving platter. Spoon about 1 heaping tablespoon of the broccoli cheese sauce into the center of each cup. Top with 1 or 2 pieces of popcorn shrimp.

EGG-IN-A-HOLE SWEET POTATO NESTS RECIPE BY TASTY

Steps:

• Peel the skin off the sweet potato, and coarsely grate on a box grater.
• Peel the onion, and coarsely grate on a box grater.
• Transfer the grated sweet potato and onion to a towel-lined bowl.
• Gently twist the towel, squeezing the liquid into an empty bowl and discard.
• Transfer the sweet potato and onion to a bowl, and sprinkle with salt, pepper, garlic powder, flour, and 1 egg. Gently stir to combine.
• Form large flat patties with your hands, approximately ⅓ cup of mixture each.
• Heat a 9 ½ -inch (24 cm) fry pan on medium heat and coat with oil.
• Add the sweet potato patties. Fry for 2-3 minutes, then gently flip.
• Immediately use a small cookie cutter to remove a hole in the middle of each fritter.
• Crack an egg in the hole, add a pinch of salt and pepper, then cover.
• Fry for 3-7 minutes, or until cooked to your preference.
• Uncover and serve with desired garnishes.
• Enjoy!

POTATO NESTS

Steps:

• Fill a large, heavy-bottomed pot with about 4 inches of oil. Heat the oil to 350 degrees F over medium heat.
• Peel the potato and grate it with a mandoline, making strings about 2 millimeters thick. Rinse the potato strings in a strainer under cold running water. Line a baking sheet with paper towels and spread the potato strings on the towels. Top with more paper towels to dry.
• Place the potato strings in a spider strainer, filling the bottom and going up the sides creating a "nest." Place a slotted spoon on top of the strainer to keep the potato strings in place and carefully lower the strainer and spoon together into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain on a baking sheet lined with a paper towel. Sprinkle with salt. Continue with the remaining potato strings.

CHEAP BEEF IN POTATO NESTS

Steps:

• Place potatoes in a med.
• sauce pan with just enough water to cover.
• Simmer until tender.
• Heat oil in fry pan.
• Saute onion and pepper in oil.
• Add ground beef and brown well.
• Add tomato soup (or BBQ sauce) to meat mixture.
• Heat through.
• Drain, mash potatoes.
• Add enough milk to moisten and mash again.
• Season to taste.
• Divide potatoes equally onto four serving plates.
• Make an indentation in the middle of each mound; fill with beef mixture.
• Top with green chopped green onion and a sprinkle of cheddar cheese.

SHRIMP POTATO NESTS #RSC

Steps:

• In a large pan bring unpeeled potatoes to a boil. Reduce heat, cover and cook 20 minutes. Drain, let cool and refrigerate at least 1 hour.
• Meanwhile, pulse shrimp and lemon zest in a processor. Add yogurt and Hidden Valley packet, process til combined. Refrigerate until ready to serve.
• Preheat oven to 425 degrees.
• Grease mini muffin pan. In a medium bowl coarsely peel potatoes and grate. Gently toss in salt and pepper. Place a heaping tablespoon of potato in muffin pan, press against sides to form and allow som to extend over rims. Do not spread to thin. Bake about 25 mintues. Cool in pan about 10 mintues. Carefully remove and place on a baking sheet lined with paper towels. (This process can be made up to 4 hours ahead and left at room tempature.).
• Preheat oven to 375 degrees.
• Bake nests for 6-8 mintues. Transfer to a serving platter. Spoon a dollop of the shrimp mix into each nest and top with a tiny piece of shrimp. Sprinkle with parsley and serve.

CRISPY POTATO NESTS WITH CHERRY KETCHUP

Steps:

• In the bowl of a food processor, combine the ketchup and cherry preserves. Puree until smooth. Set aside or refrigerate until ready to use.
• Heat the oil in a medium Dutch oven or deep saucepan over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. In a small bowl, mix together the salt and cinnamon. Using the medium-thick blade on a spiralizer, cut the potatoes into spirals.
• In small batches (about 3/4 cup each), fry the potatoes, turning them as needed with a spider so they brown evenly, until they are lightly golden and crispy, 1 to 2 minutes. Remove the potato nests to a paper towel-lined tray and sprinkle with some of the salt mixture. Serve the cherry ketchup alongside the potato nests for dipping.

POTATO NESTS WITH PEAS

Steps:

• In a bowl, combine potatoes and egg yolk; mix well. Stir in the cheese. , Spoon 2 mounds onto a greased baking sheet. With the back of a spoon, shape each mound into a 4-in. nest. Sprinkle with dill; dot with butter. Bake at 350° until potatoes are golden brown, 30-35 minutes. Fill nest with peas. Bake until heated through, about 10 minutes longer.

LOBSTER SALAD IN POTATO LEEK NESTS

Steps:

• For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan. (Use a saucepan that is taller than it is wide.) Line a baking sheet with paper towels.
• While the oil is heating, halve and rinse the leeks. Slice them thinly and put in a medium bowl. Peel the potatoes and use a mandoline to julienne them. (To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick.) Toss the potatoes, butter, flour, salt and pepper with the leeks.
• Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the remaining mixture.
• For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and celery. Taste and season with more salt and pepper, if necessary
• To serve, place a potato and leek nest in the centers of 4 plates. Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad. Garnish with chives and caviar.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

POTATO NESTS WITH PEAS, HAM AND CREAM CHEESE

Steps:

• Special equipment: one 12-cup mini muffin tin and one 24-cup mini muffin tin
• Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.
• Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
• Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
• Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.
• When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
• When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
• Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.
• Copyright 2016 Television Food Network, G.P. All rights reserved.