Potato Nests with Cheese and Bacon

Potato Nests with Cheese and Bacon

Posted 2017-02-24 by finyfollow

I'm not Irish, but I love anything with potatoes!

This recipe is made into a potato nest, baked, and then filled and baked again.

I made a broccoli and Gouda cheese salad to go with it.

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Serves: 4

For the potato nests
625 g potatoes
1 large egg
3 tbsp flour
350 g cheese, grated
250 g shortcut bacon

For the Broccoli salad
1½ cups broccoli florets
4 tbsp red onion, chopped
¼ cup tiny tomatoes, halved
¼ cup slivered almonds
100 g Gouda cheese, cut into small cubes
Bit of red wine vinegar
Bit of sugar

For the potato nests
  • Heat the oven to 180°/160° fan forced, and spray a large muffin pan, or use paper patties.

  • Cut the bacon into small pieces and fry until it is brown but not too crisp as it will get baked further.

  • Grate the potatoes. Squeeze some of the water out of the potatoes and put them in a large bowl with the egg and flour - you may need to add a bit more flour so that the mixture sort of "sticks together".

  • Divide this mixture among the 12 muffin compartments.
  • Bring the potato higher up the sides than my photo

  • I inadvertently left a huge amount of the grated potatoes in my grater, so made a big pancake out of it! Hence I only got 11 filled compartments, and mine were not quite high enough round the edges!

  • Using the back of a spoon, press them down and up the sides of the compartments making a thin "nest" which will be filled.

  • Bake these in the oven for about 25 minutes or until they are just starting to go brown.

  • Take out of the oven, and put some cheese in each one.

  • Add the cooked bacon to this.

  • Return it to the oven and bake for another 5 to 10 minutes or until the nests are a golden brown, and the cheese has melted.

  • For the Broccoli salad
  • Any time while the nests are cooking, make the salad by boiling the broccoli for just a minute and then putting under cold water to stop it cooking further.

  • Drain and rinse again with cold water.

  • Mix the broccoli with the onion, tomatoes, nuts and lastly the Gouda cheese.

  • Mix a bit of olive oil, vinegar, sugar, some salt and pepper to taste, and pour it over the salad - toss to coat.
  • The slivered almonds gives a nice crunch to the cheese


    228234 - 2023-07-17 10:37:55


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