• Becky Berberich

Spiralized Hash Brown Nests

These have been dancing in my head for a few weeks now. Crispy, muffin like nests of potatoes, soft inside with a buttery finish. Sounds good no? It is/was... because I ate them all. Making a blog is fun for a multitude of reasons, but a big one is eating all the stuff I invent or try out lol.

Do I need to lose a few pounds? Yea, but I still need to eat, and nothing is more satisfying than making a recipe that not only tastes great but keeps me in the limit for my daily intake

(*That would be adorable if that's all the ketchup I used... try tripping that)

These were a little spirailzer invention that was a total take off of some other things I've seen in cookbooks and on pinterest (spiralized nests with egg in them, sweet potato nests with harissa in them, etc).

But I don't eat egg and I really just wanted some yummy hash browns.

As an aside, can we talk about why hash brown isn't one word? Really? We can't compound that to make everyone's lives easier? You'll notice in the video I made it a compound word and I stick by my manipulation of the English language. I say make hashbrown one word!

And off my linguistic soap box...

These were fun to make, but I did run into a small issue half way though which had to do with the muffin tin idea. It made sense to me to have them in there, but my potato noodles were so long that they didn't really pack tight enough in the tin. I should have just made them nests from the beginning but you live and learn.

I loved the combination of garlic and parsley in these. It was a punch of flavor that was more than I would have given those two simple spices credit for. You could also try some of these and I'm sure they'd be delish:

Old Bay

Smoked Paprika

Ground Mustard

Chili and Garlic

Whatever your heart desires

The easiness of the base just makes these ripe for experimentation. I would probably stick to garlic powder instead of fresh garlic because it coats better but who am I to limit the imagination. You do you chefs of America and beyond.

But let's get to what's in them...


- 3 large white or gold potatoes (mine weighed 27.3 oz collectively)

- olive oil spray

- 2 tsp garlic powder

- 2 tsp dried parsley

- 1-2 tsp pepper

- Salt to taste


Step 1: Preheat oven to 400 degrees. Cut off ends of potatoes to be flat. Place this flat end against your spiralizer and cut on blade that makes the smallest noodle shape.

Step 2: Rough cut long potato noodles into smaller pieces (maybe about 1-2 inches)

Step 3: Put noodle pieces in a bowl and toss with spices and salt.

Step 4: Pack into muffin tin, or make into nests on flat tray. I started with them in muffin tins and then switched to the flat tray half way though. I think any combination would work it just depends on how tightly you can pack the noodles and how sticky your muffin tray is.

Step 5: Cover with foil for the first 20 minutes or so of baking. Uncover and allow nests to get crispy and brown; about 30 more minutes. Don't worry if a few straggler noodles on the outside get extra dark, they can be tossed or broken off after. The main body of the nest should have some nice color on it.

Step 6: Try not to burn yourself eating them too fast (that's a real step)

These were so soft on the inside but grab-able and friendly to dip on the outside. I imagine if tightly packed and well constructed they would be awesome for little kids (or just as is and let them fall apart on the little guys a bit... they'll still enjoy the taste even if you have some scraps to pick up lol).

I made these my whole breakfast today so I ate half the 12 that I made, but it was super good #noregrets.

Nutrition Information. Servings 12, Serving size 1 cup/nest. Calories 62, Fat 0.3 g, Fiber 1.4 g, Protein 1.4 g, Carbohydrates 13.6 g

Another almost, not on purpose, fat free recipe. If it doesn't have fat in it, no need to add it *Becky starts picturing putting that slogan on t-shirts to sell*

Simple. Healthy. Delicious. The way good food should be. Enjoy!

13 views0 comments