Tags: side - vegetarian - Passover - holiday - GF - GF vegetarian -
GF side - GF Passover - GF holiday
Active Time: 45 minutes
Passive Time: 1 hour
Serves: 12

Great side dish for Passover

• Large Yukon gold potatoes: 4
• Salt: 1 tsp, divided
  
  
• Frozen spinach: 4 cups, thawed
• Olive oil: 4 tbsp
  
  
• Garlic powder: 2.5 tsp, divided
• Onion powder: 2.5 tsp, divided
  
  
• Pepper: 1/2 tsp
  
  
• Vegetable oil: 4 tsp
  
  
• Eggs: 4 large

• It's very important to use Yukon gold potatoes
• Probably not enough seasoning is called for in the recipe; next time I make it, I'll measure what I use and update. Definitely use more salt than is called for

1. Preheat oven to 400F
2. Grate the potatoes, add 1/2 tsp salt, mix well, let sit in colander for 20 min
3. In large skillet, sauté spinach with olive oil. Cook until most water has evaporated out. Add 2tsp garlic powder, 2 tsp onion powder, 1/2 tsp salt. Set aside
4. Squeeze as much water as possible out of potatoes. Season with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp pepper. Add vegetable oil and mix well
5. Spray a 12 muffin tin pan with cooking spray. Arrange grated potatoes in each muffin tin, pressing against bottom and up the sides
6. Bake in oven for 15 minutes or until they are lightly brown. Remove from oven and set aside
7. In a medium bowl, beat eggs, a pinch of salt, and spinach; mix until well combined
8. Spoon spinach mixture into potato nests, then bake for 10 - 15 min or until egg is cooked
9. Let cool slightly, then carefully remove with a butter knife