Spinach And Goat Cheese Hash Brown Nests

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

1. Preheat oven at 400u0b0F.
2. In a medium bowl, mix Simply Potatoes Shredded Hash Browns 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 hash browns evenly in each muffin cup, pressing the sides and forming a small well in the center. Bake for 20-25 minutes, until they start to brown lightly. Set aside.
5. Reset the oven to 375u0b0F.
6. In the meantime, squeeze water out of the 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 400u0b0F for 15 minutes. Let cool slightly before unmolding. Unmold carefully using a butter knife around the sides of the nests.

potatoes, extravirgin olive oil, salt, lemon pepper, frozen spinach thawed, tomato ua, salt, garlic, goat cheese, milk, crystal farmsuae

Taken from www.yummly.com/recipe/Spinach-and-Goat-Cheese-Hash-Brown-Nests-990499 (may not work)