Over Pesach, potatoes are the main carbohydrate for Ashkenazi Jews, so it is worth thinking of as many different ways as possible to enjoy them!
These little crispy potato baskets are prepared similarly to latkes, by grating the raw potato and removing the excess liquid, and the result is worth it – they taste as good as they look!
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Makes: 12 baskets or 24 mini baskets
Ingredients:
4 large Maris Piper/ King Edward potatoes – approximately 950g
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon olive oil
Cooking spray / oil
2 large eggs
900g frozen spinach – when thawed is 450g
Method
Preheat oven to 200°C / 400°F / Gas mark 6.
Grate the potatoes, add ½ teaspoon of salt and mix well. Let the mixture sit in a colander with a bowl underneath for 20 minutes.
In a large frying pan, sauté spinach with garlic powder, onion powder and season. Cook for 6-8 minutes until most of the water has evaporated. Squeeze out any excess water by squeezing between two plates or place in a sieve and press with a spoon. Set aside.
Squeeze the grated potatoes using a clean tea towel, removing any excess water.
Season the mixture well and add a 1 tablespoon olive oil.
Generously spray a 12-cup muffin tin with cooking spray, or drizzle a small amount of vegetable oil and spread with a glazing brush.
Arrange grated potatoes into each muffin cup, leaving a little well for the filling. Press firmly against the bottom and up the sides of the nest.
Bake in the oven for 15 minutes or until they start to brown slightly. Remove from the oven and set aside.
In a medium size bowl, whisk the eggs, add the spinach and mix until well combined.
Evenly spoon the spinach mixture into each potato nest.
Bake for 10 minutes or until the egg is cooked.
Remove from the oven and let them cool slightly.
Carefully remove each potato nest from the tin using a knife around the edges of the nest.
