Easter Potato Nests With Hard Boiled Eggs – Page 2

Prepare the Potato Nests:
- Preheat your oven to 180°C (350°F).
- Peel and shred the potatoes. Rinse them under cold water until the water runs clear to remove excess starch.
- Pat the shredded potatoes dry with paper towels to remove moisture.
- In a bowl, combine the shredded potatoes with the egg, flour, salt, and pepper. Mix until well combined.
- Lightly grease a muffin tin. Press the potato mixture into each muffin cup, forming a nest shape with a slight indentation in the center.
- Bake in the preheated oven for 25–30 minutes, or until the nests are golden brown and crispy.
Prepare the Yogurt Filling:
- In a bowl, mix together the yogurt, minced garlic, lemon zest, olive oil, and chopped parsley. Season with salt and pepper to taste.
Assemble the Nests:
- Once the potato nests have cooled slightly, fill each nest with a spoonful of the yogurt mixture.
- Top with slices of hard-boiled eggs.
- Garnish with additional chopped parsley.