Irish Potato Nests
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
4 oz ham - thinly sliced and julienned, reserve 1/3 cup
16 oz shredded hash browns, thawed
8 oz cream cheese, room temp
2 Tbsp milk
Zest of one lemon
Kosher salt and pepper
1/4 cup baby sweet peas, slightly cooked
2 Tbsp chives, chopped
Instructions
Spray 36 mini muffin tins with nonstick cooking spray
Mix ham, hash browns, 1 teaspoon salt and freshly ground pepper
Press about a tablespoon mixture into bottom of and up sides of muffin cup
Bake in 425 oven about 25 minutes until golden brown and crispy edges
Mix softened cream cheese, milk, lemon zest, 1/2 tsp salt and pepper
Scoop mixture into ziplock bag, cut off tiny tip in corner and set aside
Remove nests from oven when done and let rest till cool
Carefully lift nests and transfer to cookie sheet
Pipe filling evenly among the nests
Heat the filled nests in 425 oven about 7 minutes
Transfer nests to serving platter and top with remaining ham, peas and chives