Preheat the oven to 375 degrees F.

For the Hashbrown crust: Prep an 18-cup muffin pan with cupcake liners or spray with cooking spray.

Mix shredded potatoes with eggs, parmesan, and a dash of salt and pepper.

Press 2 to 3 tablespoons of the potato mix into muffin cups, shaping them into nests.

Bake for about 15 minutes until they start to crisp.

For the Filling: Heat the oil in a small saute pan over medium-high heat. Add the onions and cook until soft and lightly browned and caramelized, stirring often, about 15 minutes. Remove from heat and cook slightly.

Whisk the eggs in a large bowl, then mix in cream, caramelized onions, spinach, feta, garlic powder, and salt and pepper.

Spoon the egg mixture into each nest and bake for 12 to 15 minutes or until set in the center.

Lemon Ricotta Zeppoles with Lemon Curd

Ingredients

get cookin’ with kittch