Spinach Potato Nest Bites

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 tsp Garlic powder
  • 2 1/2 tsp Onion powder
  • 4 cups Spinach, frozen
  • 4 Yukon gold potatoes, large

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray
  • 4 tbsp Olive oil, Extra Virgin
  • 4 tsp Vegetable oil

Found on mayihavethatrecipe.com

Description

Ingredients

• 4 large Yukon Gold Potatoes
• 1 tsp salt
• ¼ - ½ tsp pepper
• 2½ tsp garlic powder
• 2½ 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

Directions

• Preheat oven at 400F
• Grate the potatoes, add ½ tsp 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 tsp garlic powder, 2 tsp onion powder and ½ tsp 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 tsp garlic powder, ½ tsp. onion powder, ½ tsp pepper. Add 4 tsp 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.