Saint Patrick Day at the Kelly house starts with breakfast. Green breakfast, naturally.
I love these little crunchy hash brown nests with spinach soufflés in the center. Crunchy and soft and pillowy all in one bite!
When I was a newlywed, I was excited to have a new Irish last name. So, I went all out. Green pancakes. Green orange juice. Green syrup. Green scrambled eggs. But now I go more for food that is not just colored – not just a few drops of green in non-green food. Now I go more for naturally green food.
Take these little souffle nests, for example. Pretty green – naturally.easy spinach recipe
These are great for breakfast, of course, but also good as a side dish or as an appetizer.
So pretty on plate!
— posted by Donna
SPINACH SOUFFLE HASH BROWN NESTS
20 ounces Simply Potatoes hash browns
4 tablespoons coconut oil
10 ounces frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt
1/4 cup sour cream
4 ounces goat cheese
1 teaspoon cayenne pepper sauce
1/4 teaspoon nutmeg
4 large eggs, separated
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees.
Toss the hash browns in oil and then press 1/3 cup into each tin of a regular sized muffin tin pan. This will make 12 hash brown nests. Bake at the middle of the oven for 20 minutes, until lightly browned.
Stir together the spinach, salt, sour cream, goat cheese, cayenne pepper sauce, nutmeg and egg yolks.
Whip the egg whites with the cream of tartar until stiff peaks. Fold into the spinach mixture.
Place in the oven. Reduce oven heat to 350 degrees. Bake for about 18 to 20 minutes, until puffed and firm in centers. Serve immediately. Serves 12.