Potato Latke Omelet Cups

• 6 yukon gold potatoes, shredded
• 1/2 cup mashed potatoes
• 1 tablespoon matzo meal or whole wheat flour
• 3 t. butter, melted
• kosher salt and pepper
• 8-10 fresh, fresher, freshest eggs possible
• 1 large sweet red pepper, seeded & deveined
• 2-3 cups fresh baby spinach leaves
• 2 large portabello mushroom caps
• 1 tablespoon butter
• 1 tablespoon good quality olive oil
• fresh chives, snipped
• equipment "Texas" large muffin pan

1. Shred your potatoes using a box grater or food processor. Pat dry with clean dishcloth or cheesecloth. Combine mashed potatoes, shredded potatoes, and flour. Spray large cup muffin tin with non-stick spray.
2. Add melted butter to potato mixture. Season with salt and pepper. Pat out latkes into tin and up the sides. Bake at 400 degrees for 15-18 minutes until golden brown. When brown, turn off oven but keep potatoes in oven until ready to serve.
3. Saute mushrooms and red pepper in skillet with olive oil. Add spinach and saute until wilted.
4. Add butter to pan and softly scramble the eggs into the vegetables. Add 2 oz. of the goat cheese. rnrnA great way to get small crumbles is to run the tines of a fork across the log of cheese.
5. Spoon egg scramble into each of the cups, top with additional cheese and chives.
6. Tip: I plan for 1 egg per person plus some extra but sometimes the eggs I get from my friend's farm will have very small eggs in the winter--so you may need to watch your eggs...if you are buying large eggs from the grocery store, you should be fine with 1 egg per person plus 2 extra.

gold potatoes, potatoes, matzo meal, butter, kosher salt, eggs, sweet red pepper, fresh baby spinach leaves, portabello mushroom, butter, olive oil, fresh chives, muffin pan

Taken from food52.com/recipes/15122-potato-latke-omelet-cups (may not work)