| 15 | 01:05:00 hour(s): minute(s) : second(s) |
|
| Ingredients | Minutes | Calories |
| Preparation time | Cooking time | Servings |
| 00:10:00 hour(s): minute(s) : second(s) |
00:55:00 hour(s): minute(s) : second(s) |
12 |
| 1 | Clove | Garlic, minced |
| 1/2 | Large | Onion, Minced |
| 1 | Tablespoon | Butter, softened |
| 1 | Tablespoon | Olive Oil |
| 1 | Pound | Yukon potatoes - peeled and shredded |
| 9 | Ounces | Cotija cheese - crumbled |
| 1 | Large | Chipotle |
| 2 | Tablespoons | Adobo sauce |
| 1 | Clove | Garlic |
| 1 | Cup | Low-fat sour cream |
| 1 | Medium | Key lime - juiced |
| 1/8 | Teaspoons | Chicken bouillon powder |
| 6 | Medium | Grape tomatoes - halved |
| 2 | Cups | Radish microgreens |
| 2 | Ounces | Smoked salmon - sliced |
POTATO NESTS:
1. Preheat the oven to 350° F.
2. Generously butter a 12-cup muffin tin.
3. Sauté onion and garlic for 10 minutes in oil in a skillet over moderate heat.
4. Mix in the shredded potatoes and Cotija cheese and cook for 7 minutes.
5. Put the mixture in muffin cups, pressing down with a spoon.
6. Bake for 30 minutes until golden.
CHIPOTLE DRESSING:
1. Blend all dressing ingredients until smooth.
2. Refrigerate until ready for use.
TO SERVE
1. Place the potato nests on a plate and top with the tomato half, smoked salmon, microgreens, and chipotle dressing.
2. What else? Enjoy!
