Potato Nests
Deep-fried crispy hashbrown potato shells perfect for filling with anything from seafood to scrambled eggs.
Serving size: 2 1/2 oz.
Instructions
| Ingredient |
Quantity |
Instructions |
| Redi-Shred® Hashbrown Potatoes |
1 carton
|
Rehydrate hashbrowns with cold tap water according to package directions; drain well. |
| Salt |
2 tbsp.
|
To make each nest, mix 2-1/2 ounces of hashbrown mixture, 1 teaspoon potato starch, and about 1/8 teaspoon salt in small bowl. |
| Potato starch |
1 cup
|
|
|
|
Note: Potato nests may be made up to a day ahead and reheated in warm oven |
|
|
Dip base of larger mold into hot oil. Press potato mixture evenly into mold. Dip smaller mold in hot oil and set atop potatoes; secure with clip. Trim excess potato with scissors or knife. |
|
|
Deep-fry at 400° F for 1 to 2 minutes until crisp and lightly golden. Release mold and tap lightly to remove nest. |
|
|
Serve with your favorite filling: scrambled eggs, seafood Newburg, beef Stroganoff, creamed chicken, etc. |
Nutritional Information Per Serving
| Calories — 146 |
Protein — 2.603 g |
SatFat — 0.781 g |
| Fat — 4.773 g |
Carbs — 23.449 g |
Fiber — 2.098 g |
| Iron — 1.078 mg |
Sodium — 315 mg |
Potassium — 400 mg |
| Zinc — 0.063 mg |
Vitamin A — 0.00 IU |
Riboflavin — 0.057 mg |
| Niacin — 1.523 mg |
Calcium — 11.690 mg |
Cholesterol — 0.00 mg |
| Vitamin B6 — 0.312 mg |
Vitamin B12 — 0.00 ug |
Thiamine — 0.019 mg |
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