This is a wonderful brunch option to go along with all of the sugary sweet pancake and waffle confections. It is very different from the strata type of egg recipes because it does not have all of the cream but it stands on its own.
I try to keep a cup of leftover mashed potatoes from the previous evening's meal to speed the assembly of this recipe. I have made it with pre-shredded frozen hash browns in a pinch. They have so many additives that you don't "have" to have the mashed potatoes. —lorigoldsby
- Serves 6
yukon gold potatoes, shredded
matzo meal or whole wheat flour
kosher salt and pepper
fresh, fresher, freshest eggs possible
large sweet red pepper, seeded & deveined
fresh baby spinach leaves
large portabello mushroom caps
good quality olive oil
fresh chives, snipped
"Texas" large muffin pan
- Shred your potatoes using a box grater or food processor. Pat dry with clean dishcloth or cheesecloth. Combine mashed potatoes, shredded potatoes, and flour. Spray large cup muffin tin with non-stick spray.
- Add melted butter to potato mixture. Season with salt and pepper. Pat out latkes into tin and up the sides. Bake at 400 degrees for 15-18 minutes until golden brown. When brown, turn off oven but keep potatoes in oven until ready to serve.
- Saute mushrooms and red pepper in skillet with olive oil. Add spinach and saute until wilted.
- Add butter to pan and softly scramble the eggs into the vegetables. Add 2 oz. of the goat cheese. A great way to get small crumbles is to run the tines of a fork across the log of cheese.
- Spoon egg scramble into each of the cups, top with additional cheese and chives.
- Tip: I plan for 1 egg per person plus some extra but sometimes the eggs I get from my friend's farm will have very small eggs in the winter--so you may need to watch your eggs...if you are buying large eggs from the grocery store, you should be fine with 1 egg per person plus 2 extra.