Crispy Potato Nests with Cheddar, Chives, and Sweet Mustard

Name: Crispy Potato Nests with Cheddar, Chives, and Sweet Mustard
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1.1 lb potatoes; 3.5 oz sharp cheddar cheese; 1 large egg; 2.5 tbsp cornstarch; 3 tbsp chives; 2 tsp Dijon mustard; 1 tbsp honey; 1 tbsp olive oil; 3/4 tsp garlic powder; 1/2 tsp black pepper; 3/4 tsp salt

An original snack made with shredded potato nests baked until golden and crisp, mixed with cheddar, chives, and a touch of sweet mustard. Flavorful inside and crunchy outside, they are perfect for sharing or serving as a casual bite.

20 minPrep

30 minCook

50 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

500 g potatoes (peladas and grated gruesas)
100 g sharp cheddar cheese (grated)
1 unit egg (lightly beaten)
20 g cornstarch
15 g chives (finely chopped)
10 g Dijon mustard
15 ml honey
15 ml olive oil (more extra for engrasar)
2 g garlic powder
1 g black pepper (freshly ground)
4 g salt

Nutrition facts

per serving

238 kcal

Calories

9 g

Protein

23 g

Carbs

12 g

Fat

2 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease an 8-cup muffin tin with a little olive oil.
2
Shred the potatoes and place them in a clean kitchen towel. Squeeze them very well to remove as much moisture as possible.
3
Transfer the shredded potatoes to a large bowl and mix with the cheddar cheese, beaten egg, cornstarch, chives, Dijon mustard, honey, olive oil, garlic powder, black pepper, and salt until fully combined.
4
Divide the mixture among the muffin cups. Press each portion into the bottom and up the sides to form compact little nests.
5
Bake for 25 to 30 minutes at 220 °C / 425 °F, or until the edges are deeply golden and crisp.
6
Let them rest for 5 minutes out of the oven. Then carefully run a knife around the edges and unmold the nests.
7
Serve hot or warm, with extra chives on top if desired.

Chef tips

Drying the potatoes thoroughly is the key to a crispy texture. For deeper color, leave the nests in 2 extra minutes at the end of baking while watching closely.

Substitutions

You can replace the cheddar with aged gouda or another good melting semi-hard cheese. Chives can be swapped for chopped fresh parsley. Honey can be replaced with maple syrup for a different note.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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