Irish Potato Nests

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

4 oz ham - thinly sliced and julienned, reserve 1/3 cup

16 oz shredded hash browns, thawed

8 oz cream cheese, room temp

2 Tbsp milk

Zest of one lemon

Kosher salt and pepper

1/4 cup baby sweet peas, slightly cooked

2 Tbsp chives, chopped

Instructions

1. Spray 36 mini muffin tins with nonstick cooking spray

2. Mix ham, hash browns, 1 teaspoon salt and freshly ground pepper

3. Press about a tablespoon mixture into bottom of and up sides of muffin cup

4. Bake in 425 oven about 25 minutes until golden brown and crispy edges

5. Mix softened cream cheese, milk, lemon zest, 1/2 tsp salt and pepper

6. Scoop mixture into ziplock bag, cut off tiny tip in corner and set aside

7. Remove nests from oven when done and let rest till cool

8. Carefully lift nests and transfer to cookie sheet

9. Pipe filling evenly among the nests

10. Heat the filled nests in 425 oven about 7 minutes

11. Transfer nests to serving platter and top with remaining ham, peas and chives