Spinach Souffle Hash brown Nests
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Mother's Day is coming up - and these easy spinach souffle bites make you look like a chef!
Ingredients
  • For potato crust:
  • 2 cups grated Russet potato
  • 2 tablespoons olive oil
  • For the souffle:
  • 10 ounces box of frozen chopped spinach, thawed and squeezed dry
  • 3 eggs, separated
  • ¼ teaspoon cream of tartar
  • ¼ cup finely grated Parmesan cheese
  • ¼ teaspoon nutmeg
Instructions
  1. Preheat oven to 450 degrees.
  2. Brush a 12-muffin tin with oil.
  3. Place the russet potato in a thin kitchen towel and squeeze liquid from the potatoes. Press the grated potato shreds into the muffin tins in a thin layer, forming a potato crust. Brush the tops of the potato crust with oil. Baker at top of oven for 12 to 15 minutes, until golden brown.
  4. Reduce oven heat to 350 degrees.
  5. Whip the egg whites and cream of tartar until stiff peaks. Mix together in a mixing bowl the spinach, egg yolks, cheese and nutmeg. Fold in the egg whites. Spoon the spinch mixture into the potato nests. Bake for 15 to 18 inutes, until set in centers.
Recipe by Healthy Family Recipes at http://www.apronstringsblog.com/spinach-souffle-hash-brown-nests-2/