This savory potato nest filled with goat cheese and pancetta is perfect for brunch.
The Deets
If you’re looking for the perfect recipe to impress at your next Spring brunch, look no further than these Goat Cheese and Pancetta Potato Nests. These delightful little bites are not only visually stunning but also packed with rich, savory flavors that will have your guests coming back for seconds. The crispy, golden potato nests serve as a deliciously crunchy base, perfectly complementing the creamy goat cheese and the salty, crisp pancetta.
To make these even more special, they bake beautifully in the charming Le Creuset Flower Mini Cocottes, adding an extra touch of elegance to your table. The vibrant and playful flower-shaped cocottes make these potato nests a true centerpiece, perfect for celebrating the season of renewal and fresh beginnings.
What I love about this recipe is its versatility and ease. Despite their impressive appearance, these potato nests are surprisingly simple to prepare, making them an ideal choice for both novice and experienced cooks alike. The combination of textures—from the crispy edges of the potato nests to the smooth, creamy goat cheese—creates a harmonious bite that’s as satisfying as it is delicious.
These Goat Cheese and Pancetta Potato Nests are a wonderful addition to any Spring brunch spread, whether you’re hosting an intimate gathering or a larger celebration. The flavors are rich and comforting, yet light enough to feel perfectly in tune with the fresh, vibrant spirit of Spring. Plus, the presentation in the Le Creuset Flower Mini Cocottes adds a touch of whimsy that’s sure to delight your guests. Serve these up and watch as they disappear in no time! If you enjoyed this recipe, check out my other breakfast ideas here.
Goat Cheese and Pancetta Potato Nests
Ingredients
For the nests
- 1.5 cup Frozen shredded hashbrowns, thawed
- 1/2 cup Pancetta
- Cooking spray
- Sea salt and peppet
For the rest
- 4 oz Fresh goat cheese
- 4 oz Cream cheese
- bunch Chives
- 5 sprigs Thyme, removing stems
- 1/2 lemon
- dash milk
Toppings
- Peas
- Prosciutto
Instructions
- Preheat oven to 400F and spray mini with cooking spray.
- Remove hashbrowns from freezer. As they thaw, cook pancetta in a small pan until crispy. Transfer to a plate with a paper towel to remove some of the excess fat.
- In a medium bowl, combine thawed hashbrowns, pancetta, salt and pepper. Scoop about a ¼ cup into your mini. Using your fingers, start pressing the potato mixture into the bottom and sides of the mini. Let the top edges be uneven and hang over to form a nest shape. Bake for about 12 min, then rotate pan. Bake for another 10 min or so, checking every so often. Depending on how thick your nest is, you might need to bake a few more or less minutes. You can tell it is done when the nest is hardened and the tops are golden brown. Remove from mini (it should come out very easily).
- Meanwhile, combine cream cheese, goat cheese, lemon juice, herbs, sea salt and pepper in a food processor. Mix until creamy. If a little thick, add a little milk as needed.5. Add about a tbsp of the spread to each nest and smooth out until even. Transfer to a baking sheet and bake again for about 5 min.
- Add about a tbsp of the spread to each nest and smooth out until even. Transfer to a baking sheet and bake again for about 5 min.
- If you’re making crispy prosciutto: add parchment paper to a baking sheet and add a few slices of prosciutto to the pan. When nests are done, remove from oven and add prosciutto to oven. Bake for about 5-7 min.
- The nests should be warm but not hot and you can add your prosciutto to the top, along with spring peas. Feel free to add any other fixings you want. Serve back in the mini for a cute presentation. Enjoy!
