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Welcome to the delightful world of Mini Veggie & Cheese Hash Nests, a culinary creation that perfectly marries the heartiness of potatoes with the vibrant freshness of vegetables and the comforting allure of melted cheese. This recipe reimagines traditional hash, transforming it into charming bite-sized nests that not only catch the eye but also tantalize the taste buds. Ideal for various occasions, including brunches, appetizers, or even a light dinner, these nests are an excellent way to sneak more vegetables into your meals while simultaneously satisfying your cheese cravings.

Mini Veggie & Cheese Hash Nests

Discover the delicious Mini Veggie & Cheese Hash Nests, a perfect blend of hearty potatoes, vibrant vegetables, and melted cheese, all crafted into bite-sized nests! Ideal for brunches, appetizers, or light dinners, these nests pack nutrients while satisfying your cheese cravings. This recipe provides easy preparation tips, ingredient breakdowns, and cooking techniques, ensuring you create tantalizing morsels that everyone will love. Elevate your meals with this wholesome, fun dish!
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Ingredients
  

2 large russet potatoes, peeled and grated

1 small zucchini, grated

1 small carrot, grated

1/2 bell pepper (red or yellow), finely chopped

1/2 cup green onions, sliced

1 cup shredded cheese (cheddar or a blend)

2 large eggs

1/4 cup all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Olive oil for frying

Fresh herbs for garnish (optional)

Instructions
 

Prep theVeggies: Place the grated potatoes, zucchini, and carrot in a clean kitchen towel. Squeeze out excess moisture to ensure they crisp up nicely when cooked.

    Mix Ingredients: In a large mixing bowl, combine the squeezed veggies with the chopped bell pepper, green onions, shredded cheese, eggs, flour, garlic powder, paprika, salt, and pepper. Stir until everything is well combined.

      Form Nests: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil. Take a handful of the veggie mixture and press it into the shape of a nest in each muffin cup, creating a small indentation in the center. Ensure the nests are well-formed to hold their shape.

        Cook on Stovetop: Heat a non-stick skillet over medium heat and add a splash of olive oil. Cook the nests for about 3-4 minutes on each side until they are golden brown. Place them back in the muffin tin once browned.

          Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the nests are crispy and the cheese is melted and bubbly.

            Serve: Remove from the oven and let cool slightly. Carefully remove the nests from the muffin tin using a fork. Garnish with fresh herbs if desired, and serve warm.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 mini nests