Cheesy Hash Brown Potato Nests

Cheesy hash brown potatoes are a staple for weekend breakfasts and brunches. To create the perfect bite sized brunch recipe, cheesy hash brown potatoes with smoked ham, shredded cheese, and fresh parsley are baked in muffin tins, creating bite sized Cheesy Hash Brown Potato Nests!

Imagine bundles of parslied shredded hash brown potatoes, diced ham, cheese, and seasonings, formed into the shape of bird nests, baked up until golden brown. Now picture popping them into your mouth with a dollop of spicy aioli on the top. Fabulous, right?!

These bite sized brunch bites are a little bit spicy, salty, crunchy, and delicious, and they can be served as an easy appetizer or side dish for holiday brunches, spring parties, or weekend breakfasts. Step into the virtual kitchen and I’ll show you how quick, easy, and fun the recipe is to make!

Bite Sized Cheesy Hash Brown Potatoes

small plate and platter holding bite sized cheesy hash brown potato nests topped with ham, cheese and spicy aioli

 

These tasty shredded potato bites were part of the Easter brunch menu I created for Brian and I. Last year’s Easter brunch was a disaster. Not a bit of planning took place, so I threw together a non-traditional meal at the last minute. I refused to be a slacker again this year!

Not having family to entertain doesn’t stifle my desire to prepare a nice meal for us to enjoy. Appetizers are a must, as are things like hot cross buns, steamed asparagus with homemade poppy seed dressing, some form of potatoes, and a lamb roast.

Like most guys, Brian loves creamy mashed potatoes, but even he said he wanted something lighter this year. We’re both trying to kick some excess weight, so at first, I thought I’d just make us baked potatoes, but that sounded too boring to me.

Hash Brown Potatoes Recipe Inspiration

When I was walking past the woven straw Easter baskets at Walmart, the inspiration kicked in to try my hand at making little baskets made out of potatoes. Then I saw green Easter grass and even more ideas flew into my head.  Ooooo, the hash browns would become green grass, just like you see in Easter baskets!

What food would best resemble grass? Hash brown potatoes, of course! I tossed a bag of Ore-Ida Shredded Hash Brown Potatoes into my cart and kept on movin’. I needed to figure out how to make them green.

Some of you know that I stopped using food coloring a while ago, so I wanted to use a food source that had lots of chlorophyll in it (that’s what makes naturally green things green). I was going to pick up some spinach to try, but then I remembered that I had a big bunch of parsley at home and parsley tastes amazing with potatoes! With a game plan set, I was super excited to head home and get my cheesy hash brown potato baskets into action!

blending fresh parsley into water to create natural green food coloring

blending fresh parsley into water to create natural green food coloring

First step:

Cook down the parsley with some water, reduce it a little bit, and bring on the Spring color!  I strained the parsley, leaving naturally colored green liquid to soak the shredded potatoes in. I didn’t thaw them or anything. You just toss them up a bit to make sure everything is covered, then let them sit in the liquid for about 10 minutes. After that, you stir in some diced ham, cheese, and seasonings. That’s it, gang…these cheesy hash brown potatoes are seriously that easy to make!

shredded potato nests made with parslied hash brown potatoes

Turn the oven on to 425 and let it heat up while you assembled everything. Oh, before I forget, please be sure to spritz the wells of the cupcake pan with olive oil to prevent sticking. Otherwise, you’re bound to have a struggle removing the delicate, baked hash brown potatoes.

As I was removing them from the muffin tin, it occurred to me that these little potato bites looked NOTHING like Easter baskets.

Umm, Easter baskets have handles, Bec.  These are hash brown potato NESTS!

Oh well. They’re incredibly easy to make, absolutely adorable to look at, and trust me, positively yummi to eat!

muffin tin filled with ham and cheese hash brown potato nests

With a bite sized brunch recipe this perfect, do we really need to serve anything else? Well, unless it’s just an appetizers brunch, you should probably make a main dish. But these cheesy hash brown potatoes with ham may be the star of the show anyway!

Oh, and I bet the cheesy hash brown potato nests would be awesome to serve on Mother’s Day, too! They’re easy enough for kids to make, but let a grown up put them into the oven.

titled photo collage of bite sized brunch recipes

More Bite Sized Mother’s Day Recipes:

 

So tell me…What’s YOUR favorite thing to eat for brunch?

bite sized ham and cheese hash brown potato nests topped with spicy aioli

How to Make Cheesy Hash Brown Potato Nests:

 

5.0 rating
2 reviews

Cheesy Hash Brown Nests

Prep Time 00;15 Cook Time 35 mins Yields 12 nests

Bundles of parslied shredded potatoes, diced ham, and cheese are nestled together and baked up until golden brown. Served with a side of spicy aioli, these are sure to be a beautiful brunch appetizer or side dish!

Ingredients

For Nests:

  • Grapeseed oil or extra virgin olive oil
  • 1 large bunch flat or curly leaf parsley, stems removed (about 2 cups parsley)
  • 8 ounces tap water
  • 4 cups frozen shredded hash brown potatoes
  • 1 cup diced ham*
  • 1 cup shredded cheese (I used cheddar-jack)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cracked black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt (more if desired, to taste)

For Spicy Aioli:

  • 1 cup mayonnaise
  • 2 Tablespoons Sriracha or other hot sauce
  • 1 teaspoon smoked paprika
  • 1 small clove garlic, minced
  • 1 lime, zested and juiced
  • 1/8 teaspoon kosher salt

Directions

  1. Heat oven to 425 degrees F.
  2. Use a pastry brush or paper towel to grease wells of a 12-cup muffin pan with oil; set pan aside.
  3. Place parsley into a small saucepan and add water. Bring to a boil over high heat, then reduce heat to medium and cook for 10 minutes. Strain liquid into a large mixing bowl, Add 2 Tablespoons of cooked parsley to the bowl and discard remaining parsley.
  4. Add frozen shredded potatoes to the bowl with parsley water. Stir to coat and allow mixture to absorb into potatoes for 5-10 minutes. Add remaining ingredients to the bowl and stir to combine.
  5. Fill wells of muffin pan with potato mixture and use back of a spoon to press mixture against bottom and sides of each well Drizzle or brush tops with a little more oil (this will help them develop a nice golden, crispy top).
  6. Bake at 425 for 30-40 minutes, or until potatoes are golden brown, but still slightly moist in the center. Remove pan from oven and allow nests to cool in pan for 2 minutes.
  7. Run an offset spatula or the edge of a butter knife along the inside edge of the wells to help release the nests from the pan. Transfer to a serving platter and serve warm, topped with aioli and additional chopped parsley, if desired.

For Spicy Aioli:

  1. Place all ingredients into a small mixing bowl. Using a spoon, stir to combine.
  2. Taste and if desired, season with additional salt and/or hot sauce.

Recipe Notes

To adapt this recipe for vegetarians, feel free to omit the ham.

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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
bite sized cheesy hash brown potatoes made into bite sized "nests", topped with ham, parsley, and cheese

titled image (and shown): Shredded Potato Nests with Spicy Aioli

titled photo collage: Easy Cheese and Ham Hash Brown Potato Nests

Easy Cheesy Hash Brown Potato Nests #appetizers #brunch #recipe

53 Replies to "Cheesy Hash Brown Potato Nests"

  • Becky Tarala May 2, 2018 (12:12 pm)

    I’m drooling over all of those little crispy bits. Yum!

  • Kelly Anthony May 2, 2018 (6:17 am)

    You say hashbrowns and I’m there! Perfect party food. That sauce and that bacon looks to-die-for!

    5.0 rating

  • Deb @ Cooking on the Front Burner May 1, 2018 (10:27 am)

    Great brunch idea Becca!!

  • Tara May 1, 2018 (9:46 am)

    Ohh yum! The added herbs are perfection. Such a fun idea.

    5.0 rating

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  • Celi March 30, 2015 (9:49 am)

    Oh my goodness! Potatoes & Aioli are two of my favorite things. These sound amazing and I’m definitely trying them out. Thanks for sharing.

    • Chef Becca March 31, 2015 (8:13 pm)

      Thank you, Celi. If you make the potato nests, please come back and let me know what you thought of them!

  • 35+ Easy Easter Recipes - Rants From My Crazy Kitchen March 26, 2015 (1:25 pm)

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  • Alicia April 16, 2014 (11:47 am)

    These little “nests” are adorable! I love how you colored them with the parsley… very creative. #client

    • Chef Becca April 17, 2014 (7:20 am)

      Thanks so much, Alicia! They were lots of fun to make 🙂

  • Prash @ YummilyYours April 13, 2014 (11:29 am)

    I love it! I just made something similar with Zucchini. I wish I had come across your recipe for Aioli before I devoured them 🙂 Thanks for sharing it.

    • Chef Becca April 13, 2014 (12:01 pm)

      Thank you so much! Yeah, the aioli recipe is a winner condiment in our house! 🙂

  • Andi @ The Weary Chef April 12, 2014 (12:25 am)

    These are beautiful! I love how you mixed the parsley in to add that pretty green color. Fabulous recipe!

  • Summer Davis April 11, 2014 (1:59 pm)

    STOP IT! I love how funny you are in addition to how amazing you are at cooking AND taking food photos. Would you STOP being so darn creative? No, really, don’t stop. Just share some of the amazingness with me, wouldja? I love the natural approach to turning the nests green, and the spicy aioli looks beautiful against the little nests. My favorite thing to make for brunch is typically a crustless quiche but these are on my list for this Easter. FUN! And thank goodness for Ore-Ida and their gluten free Shredded Hash Brown Potatoes! #client

    • Chef Becca April 11, 2014 (4:28 pm)

      You, my friend, are AWESOMESAUCE! 🙂 Thanks for stopping by!

  • Kelley @Miss Information Blog April 8, 2014 (6:55 am)

    Becca these look so yummy and your dyeing of the hash browns is genius!

    • Chef Becca April 8, 2014 (7:24 am)

      Thanks so much, Kelley! That’s about as crafty as I get. 😉

  • David @ Spiced April 7, 2014 (2:27 pm)

    These are awesome, Becca!! I’m whipping up a casserole right now with those same hash browns…and I kinda wish I had some leftovers to make these creative nests. Great idea!

    • Chef Becca April 7, 2014 (2:33 pm)

      Thanks so much, David! I’m a sucker for good quality convenience foods, and this product definitely fits into that category. Thanks so much for stopping by 🙂

  • Kristen April 7, 2014 (6:49 am)

    This is one of those recipes that could be the start of so much more too..thanks for the inspiration!! I’m always trying to think of things to make for brunch!

    • Chef Becca April 7, 2014 (6:56 am)

      I agree, Kristen! Let your creativity go wild and have some delicious eating ahead 🙂

  • Kristen April 5, 2014 (5:53 pm)

    Those nests are so fun! I love how you thought up that recipe. They are perfect for Easter! The aioli sounds like something I’d like to use for lots of dishes…maybe even as a French fry dip!

    • Chef Becca April 5, 2014 (9:39 pm)

      Thanks, Kristen… and oh my GOSH, YES… the aioli would be a perfect dip for fries!

  • Lucy April 5, 2014 (3:26 pm)

    I love potatoes in all forms! These sound fantastic!

  • Sheena @ Hot Eats and Cool Reads April 5, 2014 (1:24 pm)

    These look so incredibly amazing!! I cannot wait to try them!

  • Carla April 5, 2014 (8:44 am)

    I love shredded potatoes for breakfast, so I know I’ll love these potato nests with aioli even more!

    • Chef Becca April 5, 2014 (8:49 am)

      I hope you try ’em and love ’em like I did, Carla!

  • Chris @ Shared Appetite April 5, 2014 (7:58 am)

    What a creative hash brown recipe!! Love that spicy aioli!!

  • Jodie April 4, 2014 (10:14 pm)

    This sounds delicious!

  • Mary Ellen April 4, 2014 (9:46 pm)

    Love this idea for Easter brunch!

  • Sandra April 4, 2014 (7:42 pm)

    My husband walked by and said that is a great idea. I agree. Pinned.

    • Chef Becca April 5, 2014 (4:50 am)

      Cute! I guess husbands really DO have good ideas some times 🙂

  • [email protected] {i love} my disorganized life April 4, 2014 (6:48 pm)

    Nests are so fun, especially when they’re as tasty as these look!

  • Jenni April 4, 2014 (5:27 pm)

    These are so cute and Poppable, Bex! Love ’em! And nice job on turning them green, too! =)

    • Chef Becca April 4, 2014 (7:03 pm)

      Thanks, Miss J! The food science was sorta fun! 😉

  • Karen @BakingInATornado April 4, 2014 (2:21 pm)

    These sound amazing. They remind me of the Potato Kugels I posted, just kicked up a notch. . . or two.

    • Chef Becca April 4, 2014 (3:46 pm)

      You mean I missed a recipe on your site?! Acck! I’m on my way over!

  • Jen @ Carlsbad Cravings April 4, 2014 (2:03 pm)

    So creative, so cute and look so delish! Can’t wait to make them!!!

  • whatjessicabakednext April 4, 2014 (1:39 pm)

    The potato nests look so delicious! I also love the aioli- one of my favourites!

  • Christiane ~ Taking On Magazines April 4, 2014 (8:33 am)

    Becca, these are amazing! I love that you were able to take something simple and store bought and turned them into a gourmet, delicious treat. The only issue I can see is that I’d end up popping every single one in my mouth and not share any. 🙂

    • Chef Becca April 4, 2014 (8:37 am)

      Thanks so much, Christiane! Funny you should mention over indulging on them. Umm… I may be guilty of that 🙂

  • Heather // girlichef April 4, 2014 (8:26 am)

    This is SUCH a fun idea! And we almost always do brunch on Easter with the extended fam – these would make the perfect addition to the table. Besides – aioli (hooked)!

    Hmmmm…my favorite thing to eat for brunch is probably smoked fish with fresh bread of some sort and fruit, maybe a some potatoes and/or bacon. And coffee. Croissant. You know, just basics ;).

    • Chef Becca April 4, 2014 (8:34 am)

      Oh my gosh, Heather… your comment about smoked fish for brunch just put me into happy mode overdrive! That was a favorite brunch item that my dad and I used to enjoy together (along with pickled herring, which pretty much no one else in the family liked) 🙂
      Your brunch sounds delicious, by the way!

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