Spinach And Goat Cheese Hashbrowns Nests

• 20 ounces Simply Potatoes® Shredded Hash Browns
• 5 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon lemon pepper (optional)
• cooking spray
• 2 cups frozen spinach, thawed
• 1 tablespoon chopped sun-dried tomato packed in oil
• 1 pinch salt
• 1 pinch garlic powder
• 6 tablespoons goat cheese
• 4 tablespoons whole milk
• 2 eggs

1. Preheat oven at 400u0b0F.
2. In a medium bowl, mix Simply Potatoes Hashbrowns with 4 tablespoons of olive oil, salt and lemon pepper. Mix well making sure the potatoes are coated with oil.
3. Spray a non-stick 12 cup- muffin tin with cooking spray.
4. Carefully arrange hashbrowns evenly in each muffin cup, pressing the sides and forming a small well in the center.
5. Bake at 400F for 20-25 minutes, until they start to brown lightly. Set aside. Reset the over to 375u0b0F.
6. In the mean time, squeeze water out of t he spinach and saute in remaining 1 tbsp of olive oil, until most of the liquid has evaporated, about 6-8 minutes. Add sundried tomatoes, a pinch of salt and a pinch of garlic powder. Cook at medium heat for an additional 2 minutes. Set aside.
7. In a small bowl, combine goat cheese and milk and mix well until smooth and creamy.
8. In a medium size bowl, beat the eggs with a pinch of salt. Add goat cheese and spinach-sundried tomato mixture. Mix well.
9. Fill the potato cups with the egg mixture and bake at 400F for 15 minutes. Let cool slightly before un molding. Un mold carefully using a butter knife around the sides of the nests.

browns, extra virgin olive oil, salt, lemon pepper, cooking spray, frozen spinach, tomato, salt, garlic, goat cheese, milk, eggs

Taken from www.food.com/recipe/spinach-and-goat-cheese-hashbrowns-nests-475454 (may not work)