Potato Nests
Super moreish Potato Nests filled with onion, herbs and parmesan and baked until crispy and golden. Top with sour creme, chives and hard boiled quail eggs.
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Ingredients
- 600 grams Potatoes (approx. 3 large potatoes) Peeled and grated
- 1 Shallot or small onion Peeled and grated
- 3 Tbsp Flour
- 1 Egg
- Salt and Pepper to taste
- 1 tsp Dried mixed herbs
- 2 Tbsp Finely chopped chives
- ¼ Cup Finely grated Parmesan
Instructions
- Preheat the oven to 210°C/200°C Fan. Grease a standard size muffin tin with non-stick cooking spray (Optional: I like to add strips of baking paper for ease of removing the nests after baking)
- Peel and grate the potatoes and the onion, add together in a clean tea towel and squeeze out all the liquid until the mixture is as dry as possible, then place in a bowl
- Add the flour, egg, salt and pepper, herbs, chopped chives and grated parmesan to the potato and onion mixture. Mix through until well combined
- If the mixture is too wet, add a little more flour or some dry breadcrumbs (I prefer panko)
- Divide the mixture evenly between the muffin holes. Then using a small spoon create a little well in the centre of each to create a nest, ensuring the bottom is covered
- Bake for 30 to 35 minutes, until the centres have a little colour and the edges are golden and crispy. Leave to cool in the tin for around 5 minutes, then remove, fill and serve warm
- The nests can be kept warm in a low temperature oven (approx. 100°C) or reheated if making ahead of time (approx. 10 - 15min at 150°C). (Do not fill if making ahead of time. Fill just before serving)
- Serve with your choice of filling. I added a dollop of sour cream or creme fraiche, a sprinkling of freshly chopped chives and some hard boiled quail eggs. A touch of smoked salmon or trout would be a great addition too
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