A different side dish for grilled beef tonight was a combination of fresh spinach and potatoes in the form of hash browns, molded into crispy brown nests. These Spinach Potato Nests are beyond good!
I used the Golden Grill Russet Premium Hash Browns from Costco that you can reconstitute in the carton they come in. They are super easy and quick to use if you’re not inclined to make them from scratch.
The cheeses used were a combination of Boursin and goat cheese mixed with eggs for the spinach filling. These ended up being unbelievable in flavor and as the nests were baking the smell of the lemon zest wafted in the air along with the onions. The filling is delicious and three each made for a perfect, “crunchy on the outside, fluffy on the inside” side dish to the grilled, dry rubbed tri-tip steaks.
Spinach Potato Nests
- Potato Nest:
- 3 cups hash browns
- 4 tbsp olive oil
- 1 tsp kosher salt
- Freshly ground black pepper
- 2 green onions chopped
- 1 lemon zested
- 2 cups frozen spinach thawed or fresh
- 4 garlic cloves crushed and chopped
- 1/2 cup goat cheese
- 1/2 cup Boursin cheese
- 4 tbsp milk
- 2 eggs
- pinch of kosher salt
- pinch of red pepper flakes
- Preheat oven at 400°F.
- In a medium bowl, mix the hash browns with 3 tablespoons of the olive oil, chopped green onions, the zest from half a lemon, kosher salt and fresh ground black pepper. With a spatula gently stir the potatoes thoroughly.
- Brush olive oil in the interior of a non-stick 12 cup-muffin tin or use a muffin stone bakeware. Carefully mold the hash browns in each muffin cup, pressing the sides and forming a small well in the center. Bake for 20 minutes, until they start to brown lightly. Remove from oven and set aside.
- Place spinach in a colander to drain water out and sauté in remaining 1 tbsp of olive oil and garlic, until most of the liquid has evaporated, about 5-6 minutes. Season with kosher salt and black pepper. Set aside to cool.
- In a medium size bowl, beat the eggs and milk with a pinch of salt. Add the Boursin and goat cheese, mix well until smooth and creamy. With a spatula fold in sautéed spinach and garlic and incorporate completely.
- Using a spoon, fill the potato cups with the spinach/egg mixture and bake for 15 minutes. Let cool slightly before carefully unmolding the nests.