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


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
  • 2 cups Micro greens such as radish sprouts and baby arugula
  • 6 grape tomatoes, halved
  • 2 ounces smoked salmon, sliced in 1”x1” pieces


  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.
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Yield: 12 servings

Ericka Sanchez
Food Blogger
Nibbles and Feasts

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