Cotija Potato Nests with Micro Greens, Smoked Salmon and Creamy Chipotle Dressing

Ingredients:

Ingredients for Potato Nests:
  • 1 tablespoon butter, softened
  • 1 tablespoon olive oil
  • ½ onion, minced
  • 1 garlic clove, minced
  • 1 pound Idaho® Yukon Gold potatoes, peeled and shredded
  • 9 ounces Cotija cheese, crumbled
Ingredients for Chipotle Dressing:
  • 1 cup low-fat sour cream
  • 1 chipotle in adobo + 2 tablespoons adobo sauce
  • 1 garlic clove
  • 1 key lime, juiced
  • ⅛ teaspoons chicken bouillon powder
Toppings:
  • 2 cups Micro greens such as radish sprouts and baby arugula
  • 6 grape tomatoes, halved
  • 2 ounces smoked salmon, sliced in 1”x1” pieces

Directions:

  1. Preheat oven to 350° F.
  2. Generously butter a 12-cup muffin tin.
  3. In a large skillet over medium heat, heat oil, add onion and garlic. Cook until tender, approximately 10 minutes.
  4. Add shredded potatoes. Stir. Add Cotija cheese and stir. Cook for approximately 7 minutes.
  5. Divide equally among muffin cups, pressing down with a spoon.
  6. Bake for 30 minutes until golden brown. Remove from oven and let cool for 20 minutes.
Directions for Chipotle Dressing:
  1. Combine all ingredients in a blender or food processor. Blend until smooth. Place in a tightly sealed container and refrigerate until ready for use.
  2. To serve, place potato nests on a serving tray. Top with microgreens, tomato half, a slice of smoked salmon and a drizzle of chipotle dressing.
Print Recipe

Yield: 12 servings

Source:
Ericka Sanchez
Food Blogger
Nibbles and Feasts

Share this Recipe

You Might Also Like

Idaho Fingerling Potato Salad

Idaho Fingerling Potato Salad

Fiesta Wraps

Fiesta Wraps

Potato, Chorizo and Cheddar Croquettes

Potato, Chorizo and Cheddar Croquettes

Ask Spuddy Image