Potato Nests With Peas, Ham And Cream Cheese
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
44
Spice
60
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Milk1 cup
Pea (frozen)Directions:
1
Special equipment: one 12-cup mini muffin tin and one 24-cup mini muffin tin Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F
2
Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside
3
Cut the ham into small matchsticks similar in size to the hash browns
4
Set aside and reserve 1/3 cup of the ham
5
Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl
6
Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each
7
Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged
8
Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes
9
Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed
10
Scrape the mixture into a resealable plastic bag, cut off the tip and set aside
11
When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes
12
Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet
13
Pipe the filling evenly among the nests
14
This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours
15
When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes
16
Meanwhile, bring a small pot of water to a boil
17
Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes
18
Drain the peas in a colander, shaking to remove excess water
19
Transfer the nests to a serving platter
20
Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives
21
Sprinkle with paprika and serve immediately