Cheesy Hash Brown Potato Nests



Cheesy hash brown potatoes are a staple for weekend breakfasts and brunches. To create the perfect bite sized brunch recipe, cheesy hash brown potatoes with smoked ham, shredded cheese, and fresh parsley are baked in muffin tins, creating bite sized Cheesy Hash Brown Potato Nests!

Ingredients

For Nests:

  • Avocado oil, or other neutral flavored oil
  • 2 cups parsley, stems removed (approx. 1 large bunch)
  • 8 ounces water
  • 4 cups frozen shredded hash brown potatoes
  • 1 cup diced ham
  • 1 cup shredded cheese, (I used colby jack)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt , (more if desired, to taste)

For Spicy Aioli:

  • 1 cup mayonnaise
  • 2 Tablespoons Sriracha , or other hot sauce
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 1 lime, zested and juiced
  • 1/8 teaspoon kosher salt

Instructions

  • Heat oven to 425 degrees F.
  • Use a pastry brush or paper towel to grease wells of a 12-cup muffin pan with oil; set pan aside.
  • Place parsley into a small saucepan and add water. Bring to a boil over high heat, then reduce heat to medium and cook for 10 minutes. Strain liquid into a large mixing bowl, Add 2 Tablespoons of cooked parsley to the bowl and discard remaining parsley.
  • Add frozen shredded potatoes to the bowl with parsley water. Stir to coat and allow mixture to absorb into potatoes for 5-10 minutes. Add remaining ingredients to the bowl and stir to combine.
  • Fill wells of muffin pan with potato mixture and use back of a spoon to press mixture against bottom and sides of each well Drizzle or brush tops with a little more oil (this will help them develop a nice golden, crispy top).
  • Bake at 425 for 30-40 minutes, or until potatoes are golden brown, but still slightly moist in the center. Remove pan from oven and allow nests to cool in pan for 2 minutes.
  • Run an offset spatula or the edge of a butter knife along the inside edge of the wells to help release the nests from the pan. Transfer to a serving platter and serve warm, topped with aioli and additional chopped parsley, if desired.

For Spicy Aioli:

  • Place all ingredients into a small mixing bowl. Using a spoon, stir to combine.
  • Taste and if desired, season with additional salt and/or hot sauce.

Notes

To adapt this recipe for vegetarians, feel free to omit the ham.

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