Cheesy Spinach Hash Brown Bites

TheseCheesy Spinach Hash Brown Bites are beyond good! A combination of fresh spinach, creamy boursin cheese and shredded potatoes, they’re the perfect holiday appetizer or side dish.

Hash Brown Bites

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.

Cheesy Spinach Potato Bites

The cheeses used were a combination of Boursin and goat cheese mixed with eggs for the spinach filling. These potato nest appetizers 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.

Ingredients and Instructions

Potato Nest

• 3 cups hash browns
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions chopped
• 1 lemon zested

Filling

• 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
• 1/8 tsp kosher salt
• 1/8 tsp 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.

Cheesy Spinach Hash Brown Bites

Cheesy Spinach Hash Brown Bites are a combination of spinach, boursin cheese and shredded potatoes. The perfect recipe for party appetizers.

5 from 8 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 352kcal

Author: Kevin Is Cooking

Ingredients

Potato Nest

• 3 cups hash browns
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions chopped
• 1 lemon zested

Filling

• 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
• 1/8 tsp kosher salt
• 1/8 tsp red pepper flakes

Instructions

• 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.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 352kcal | Carbohydrates: 25g | Protein: 11g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 717mg | Potassium: 565mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6649IU | Vitamin C: 22mg | Calcium: 150mg | Iron: 3mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!