These delightful Potato Nests are a savory twist on comfort food, combining the crispiness of Best Choice Frozen Shredded Hashbrowns with the creamy richness of Best Choice Cream Cheese. The perfect bite comes from the subtle sweetness of Best Choice Steamable Sweet Peas, adding a burst of flavor and color. Baked to golden perfection, these nests are a cozy, crowd-pleasing dish that brings together simple ingredients in a wonderfully satisfying way.
Directions
Preheat the oven to 425°F. Spray the 12 cup mini muffin tins with the cooking spray and set aside.
Cut the ham into small matchsticks similar in size to the hashbrowns.
Reserve 1/3 cup of the ham and set it aside.
Mix the remaining ham, the hashbrowns, and 1 tsp salt and pepper in a large bowl.
Divide the mixture evenly among the sprayed cups, using about 1 – 1 1/2 tbsp each.
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.
Bake until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
Meanwhile, beat the cream cheese, lemon zest, milk, and 1/2 tsp salt and pepper together in a medium bowl with an electric mixer on medium-high speed.
Scrape the mixture into a resealable plastic bag, cut off the tip, and set aside.
When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes.
Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet.
Pipe the cream cheese filling evenly among the nests.
Meanwhile, steam the frozen peas per package instructions. Drain the peas in a colander, shaking to remove excess water.
Top each with 1/4 teaspoon of the reserved ham, 3 to 4 peas, and about 1/4 teaspoon chopped chives.
Transfer the nests to a serving platter. Sprinkle with paprika and serve immediately.
