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To achieve the ideal consistency for your Mini Veggie & Cheese Hash Nests, start by preparing the binding mixture. This mixture is crucial for holding the nests together, ensuring they maintain their shape during baking. In a medium-sized mixing bowl, whisk together the eggs and flour until you achieve a smooth, well-combined consistency.

Mini Veggie & Cheese Hash Nests

Discover the deliciousness of Mini Veggie & Cheese Hash Nests, a versatile and easy-to-make dish perfect for breakfast, snacks, or dinner! This recipe combines crispy russet potatoes, colorful bell peppers, fresh zucchini, and sharp cheddar for a satisfying treat. They’re simple to prepare and can be made ahead, making them ideal for busy mornings or family meals. Enjoy these delightful nests warm, and explore creative serving ideas to impress your loved ones!
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Ingredients
  

2 large russet potatoes, peeled and grated

1 cup mixed bell peppers (red, yellow, green), finely diced

1 small zucchini, grated

1 cup sharp cheddar cheese, shredded

1/2 cup green onions, chopped

2 large eggs

2 tablespoons all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Olive oil (for greasing the muffin pan)

Optional: Sour cream or Greek yogurt for serving

Instructions
 

Preheat the oven: Set your oven to 400°F (200°C) and grease a 12-cup muffin pan generously with olive oil to ensure easy removal of the nests after baking.

    Prep the potatoes: Grate the russet potatoes into a bowl. To remove excess moisture (which helps achieve a crispy texture), transfer the grated potatoes to a clean kitchen towel, gather the corners, and twist to squeeze out as much liquid as possible.

      Combine the ingredients: In a large mixing bowl, blend the grated potatoes with the diced bell peppers, grated zucchini, chopped green onions, and shredded cheddar cheese. Stir them together until evenly mixed.

        Create the binding mixture: In a separate bowl, whisk together the eggs, flour, garlic powder, onion powder, and a pinch of salt and pepper. Once well combined, pour this egg mixture over the vegetable mixture. Gently fold everything together until all ingredients are thoroughly coated.

          Shape the nests: With your hands, scoop out a small handful of the mixture. Firmly press it into one of the muffin cups, shaping it into a nest with a hollow center. Repeat this process for all muffin cups, ensuring that the potato mixture evenly lines the sides of each cup.

            Bake to perfection: Place the muffin pan in the preheated oven and bake for 25-30 minutes. The nests should be golden brown and crispy on the outside when done.

              Cool and serve: After baking, let the nests cool in the pan for about 5 minutes. Gently use a fork or knife to loosen the edges and lift them out of the muffin pan. Serve warm, adding a dollop of sour cream or Greek yogurt on top if desired.

                Enjoy your delightful Mini Veggie & Cheese Hash Nests as a scrumptious snack or a comforting breakfast option!

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 12 nests