Potato Nests and holiday menu suggestions

Potato Nests 5

A Pinch of Joy:  Potato Nests

I served this at a tea party brunch for something a little more substantial and with a different texture and savory taste than the usual fare.  I served in the fancy ramekins in which they were baked.  A platter of these nicely turned out would be spectacular, especially with a few chopped chives over the top and perhaps a bit of other green garnish tucked in between the cakes.   Foods that are already portioned make a buffet line move quickly.

This is quick to make because you start out with packaged shredded potatoes.  I used the kind found in the refrigerated section.   The shredded Parmesan cheese adds to the flavor and you can use your choice of cheese for the remaining measure of cheese.  I didn’t want my potato nests to have a bright yellow color so chose a white yellow mix of cheese.  You can also use this mixture as a “bowl” for scrambled eggs after baking.  To do this, press the back of a tablespoon into each mound, making a nest, before baking.  During the last few minutes of baking, scramble eggs as you usually do.   Remove the nests to platter or plate, mound the eggs into each “bowl” and garnish with bacon.  Serve hot for  breakfast or brunch.

Not just for breakfast or brunch, these savories make a nice portion controlled side dish for a special dinner, too.  Or use them for a hearty appetizer.  Very versatile!!!!

Check out these other versatile menu ideas for Easter holiday goodness, too!

Resurrection Rolls              Lemon Poppyseed Zuchinni Bread         Honey Banana Bread

Wicked Good Pork Chops              Aloha Chicken                         Orange Glazed Cornish Hens

Sunny Broccoli Salad             Wicked Simple Sweet Slaw        Spinach Salad/ lemon garlic dressing

Spiced Pineapple Carrot Cake       Coconut Macaroons                    Hot Fudge Sundae Cake

Potato Nests

Potato Nests


  • 1 20 ounce package shredded refrigerated potatoes (I use Simply Potatoes)
  • 2 large eggs, beaten
  • 6 green onions chopped
  • 1 cup shredded cheese (I used Colby jack, but your choice)
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper or to taste


  1. Preheat oven to 375 degrees F.
  2. Grease or spray 12 cup muffin pan or 10 ramekins; set aside.
  3. In a large bowl, beat the 2 eggs just until yoke and white are mixed.
  4. Add green onions, salt, cheese and stir.
  5. Mix in refrigerated potatoes.
  6. Scoop mixture in greased muffin cups or ramekins.
  7. Bake for 20 to 25 minutes or until golden brown and set.

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Linking up to these awesome parties here [Read more...]

Scottsdale Potatoes – Hashbrown potato casserole

Baked Hash Browns with Cheese
Baked Hash Browns with Cheese -- A Pinch of Joy

 My  mother discovered these creamy, cheesy potatoes while visiting family in Arizona.  Apparently that’s why they are called Scottsdale Potatoes!  Recently I’ve seen them labeled Funeral Potatoes – a name which belies their yumminess but apparently takes into account the fact that the recipe can be boosted to satisfy large numbers.  [Read more...]

Holiday Sweet Potatoes

Sweet Potato Casserole
Sweet Potato Casserole

Sweet potatoes are one of the oldest known foods, cultivated by Native Americans for centuries.  They were a major source of nutrition for early colonists – so very appropriate for Thanksgiving! —  and later soldiers during the Revolutionary War.   Often  called yams from a similar African tuber, sweet potatoes are much more nutritious.   They are an excellent source of calcium, vitamins A and C, potassium and manganese among other nutrients.  They are low on the glycemic scale and are often recommended to diabetics for blood sugar control.   There is an enzyme in sweet potatoes that converts the starches of the young plant into sugars as the potato matures.  Sweetness increases during storage and cooking.

If using fresh sweet potatoes, choose ones that are firm, dark and blemish free, then store in a dry cool place, where they will keep up to a month.  Wash well before cooking with the skins on.  Many of the nutrients are near the skin so leaving it on during cooking helps preserve them.  The skins are very easy to pull off when cooked – much easier than peeling raw. Sweet potatoes can be boiled, steamed, baked,  roasted or microwaved. 

Or made into yummy, festive dishes like this one!  I found those cute little ramekins at a tag sale.  They hold about a half cup which is perfect for “have one of every dish” holiday dinners.   (Secret portion control!)  The sweet potatoes are made richer with cream and egg and are perfectly complemented with the pecan topping.  A delectable, healthy treat even when it is not a holiday!

For your holiday menu, you might also like Sunny Broccoli Salad, (or Cauliflower Bacon Salad) Fruity Cranberry Relish. (or Frozen Cranberry Salad) Blushing Peach Pie, or Spiced Pineapple Carrot Cake.    ETA:   Here are some Thanksgiving games for the kids  and check out Thanksgiving Tablesetting with some more menu suggestions! 

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Holiday Sweet Potatoes

Holiday Sweet Potatoes


  • 40 ounce can of sweet potatoes or yams
  • OR 3 lbs fresh sweet potatoes, cooked and peeled.
  • 1/3 cup sugar or sugar substitute equivalent
  • 2 tablespoons half and half OR milk
  • ¼ cup butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg
  • Topping
  • 1 cup pecans plus ½ cup
  • 1 teaspoon cinnamon
  • ¼ cup sugar or sugar substitute equivalent
  • 2 Tablespoons butter


  1. Prepare topping by pulse 1 cup of pecans in food processor until it forms a coarse meal.
  2. Add sugar, cinnamon and butter and process until blended.
  3. Pour into small bowl, add remaining pecans and set aside.
  4. Put sweet potatoes in food processor with butter and seasonings. Process about 30 seconds and taste. Add sugar according to sweetness of sweet potato and adjust seasonings, if needed.
  5. Add egg and process until smooth and well blended.
  6. Use cooking spray to oil 8 ramekins and pour mixture into prepared pan.
  7. Bake at 375 until topping browns, about 30 minutes for ramekins.
  8. Eight servings. About 20 carbs per half cup serving, 4 grams of protein

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