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–+ servings

Potato and Cheese Nests with Peas & Pancetta

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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!