Beet and Potato Egg Baskets

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Makes 12 Single Servings
Ingredients:

For Hash Brown Nests:
3 cups  refrigerated shredded Simply Potatoes hash brown potatoes
1 cup freshly shredded red beets
4 Tablespoons vegetable or olive oil
1 teaspoon kosher salt
½ cup grated sharp cheddar cheese
A pinch ground black pepper
Vegetable cooking spray
2 cups fresh baby spinach, shredded, for garnish
24 hard boiled quail eggs, peeled, for garnish

Directions:
Preheat the oven to 400°F.

Spray a 12 cup muffin tin with vegetable cooking spray. Be sure to spray generously to keep the cheese from sticking.

Mix all of the ingredients together in a large mixing bowl until combined.Scoop about 1/3 cup of the hash brown mix into each muffin tin.Press the hash browns down into the tin and up the sides. Let it come up over the top a little bit, as they will shrink down once baked.

Bake in preheated oven for 25 to 30 minutes until golden brown on the bottom. Set aside until you are ready to garnish.

To serve, place the baskets on a serving platter. Fill each basket with a scant teaspoon of the shredded baby spinach. Place two quail eggs on top of the bed of spinach; split on of the eggs and sprinkle with salt, if desired.

 

 

 

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