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In a culinary landscape often dominated by fast and easy meals, the Mini Veggie & Cheese Hash Nests stand out as a delightful option that balances convenience with mouthwatering flavor. This innovative recipe features a base of grated russet potatoes, which are transformed into crispy nests that cradle a colorful medley of vegetables and a rich blend of cheeses. Not only are these nests visually striking, but they also cater to a variety of occasions—from brunch gatherings to light dinners, making them a versatile addition to any meal repertoire.

Mini Veggie & Cheese Hash Nests

Discover the delicious Mini Veggie & Cheese Hash Nests, a creative twist on the classic hash brown that combines crispy potato nests with vibrant vegetables and a rich cheese blend. Perfect for brunch, appetizers, or light dinners, these nests are not only visually stunning but also packed with nutrients. With a satisfying crunch and a burst of flavor in every bite, they're sure to become a favorite dish in your kitchen. Enjoy customizing them with your favorite ingredients!
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Ingredients
  

2 large russet potatoes, peeled and grated

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

1 small zucchini, grated

1 small onion, finely chopped

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2 large eggs

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Olive oil, for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with olive oil.

    Prepare the Potatoes: In a large mixing bowl, combine the grated russet potatoes, adding a pinch of salt, and let them sit for about 10 minutes. This will allow the excess moisture to be released. After 10 minutes, squeeze out the moisture using a clean kitchen towel or cheesecloth.

      Mix the Ingredients: In the same bowl, add the chopped bell peppers, zucchini, onion, both cheese types, eggs, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined.

        Form the Nests: Take about a tablespoon of the mixture and pack it tightly into each muffin tin cup, shaping it into a nest form. Ensure that the edges are higher than the center, which will hold your filling later.

          Bake the Nests: Place the tray in the preheated oven and bake for 25-30 minutes, or until the nests are golden brown and crispy on the edges.

            Fill the Nests: Once the nests are done, remove them from the oven and let them cool for a couple of minutes. Carefully remove the nests from the muffin tin. You can fill each nest with a bit more cheese or your choice of cooked veggies, if desired.

              Serve: Garnish the Mini Veggie & Cheese Hash Nests with chopped fresh parsley and serve warm as an appetizer, side dish, or main course!

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