This is what you make when you need something easy and super cute for Easter or really any Spring gathering– These are my potato and cheese nests with spring peas and pancetta and they are the perfect Spring appetizer!
The Deets:
Save these to make for Easter or really any spring gathering: These are my potato and cheese nests with spring peas and pancetta. I used Cracker Barrel Marble Cheddar for the potato nests and Vermont Sharp Cheddar for the perfect creamy base. The nests are kind like a potato pancake so they are crunchy and so tasty and then each nest gets a few spring peas and pancetta for a festive Spring twist!
Potato and Cheese Nests with Peas & Pancetta
Ingredients
Serves 12 Nests
For the Nests:
- 2 Large russet potatoes
- 1/2 Cup Cracker Barrel Marble Cheddar, grated
- 1 Shallot, minced
- Sea salt
- Pepper
- 1 Tbsp Extra virgin olive oil
For the Base:
- 1 Tbsp Whipped cream cheese
- 1 Tbsp Sour cream
- 1/4 Cup Cracker Barrel Vermont Sharp Cheddar, grated
- 1 Tbsp Chopped chives
- Squeeze of lemon
For the Rest:
- 1/2 Cup Pancetta, cubed
- 1/2 Cup Spring peas
Instructions
- Preheat oven to 400F and spray mini with cooking spray.
- Grate potatoes and using a cheesecloth or clean dish towel ring out the potatoes to remove any excess water. This will help them get nice and crispy.
- Add olive oil to a skillet and add potatoes. Cook, stirring often for about 5 min on medium to high heat. This will just give the potatoes a quick sear before baking. Let cook slightly enough to touch, but potatoes are still warm.
- Grate Marble Cheddar and mince shallot. Add to a bowl and season with salt and pepper.
- Add a tablespoon sized scoop of potato mixture and add to each cup. Using the end of a rolling pin, press in the middle to create a little nest shape. Use your hand to shape and create an even layer of potato. Repeat with remaining nests. Bake for 20-25 min, rotating halfway through.
- Meanwhile make the base by blending cheddar, cream cheese, sour cream, lemon, salt and pepper in a food processor. Season to taste.
- Add cubed pancetta to a skillet and cook for about 7 minutes, stirring often. Toss peas in on the last minute.
- When potato nests are done, remove from tin and transfer to a plate. Add a little scoop of the base to the bottom, and top with peas (like little eggs) and pancetta. Enjoy!
Video
Video Player
00:00
00:00
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
I’d love to hear it! Review or comment below.