Crispy Jalapeno Popper Stuffed Hashbrown Nests Step-by-step instructions

Before you start

Before beginning, ensure that the bacon is fully cooked and diced, as it will not have enough time to crisp up inside the nests. Roast the jalapenos beforehand to bring out their natural smokiness, then peel and dice them.

Grate the potatoes just before you are ready to mix them with the egg and butter to prevent them from oxidizing and turning brown. Have all ingredients measured and ready to go, as the process moves quickly once the oven is preheated to the necessary high temperature.

Instructions

Creating the potato shells

1. 1Prepare the potato nests
   Preheat the oven to 425°F (220°C). Grate the potatoes using a box grater and squeeze them thoroughly with a kitchen towel to remove all excess moisture. In a mixing bowl, toss the grated potatoes with the egg, melted butter, and garlic powder until well combined. Grease a 12-cup muffin tin and press the potato mixture firmly into the bottom and up the sides of each cup to create a nest shape.
   Look for The potato mixture should be pressed firmly against the muffin cup walls to ensure the shell holds its shape while baking.
   Tip Ensure the potatoes are completely dry before mixing; moisture is the enemy of a crispy hashbrown nest.

The potato mixture should be evenly distributed and pressed firmly into the muffin tin. The edges of the potato shreds should be slightly raised above the rim of the muffin cups to ensure the nests have a uniform shape.

Check that the potato layer is thick enough to support the filling but not so thick that it remains undercooked during the initial twenty-minute baking period. Note that the egg in the mixture is not yet fully cooked at this stage.

Baking and filling

2. 2Bake the nests and prepare filling
   Place the muffin tin in the oven and bake the potato nests for 20 minutes until they are golden-brown and rigid. While the nests are baking, whip the cream cheese in a bowl until smooth. Fold in the shredded cheddar, diced roasted jalapenos, and cooked bacon until the mixture is uniform. Remove the muffin tin from the oven and carefully spoon the jalapeno-cream cheese filling into each hot potato nest.
   Look for The potato nests should be golden and firm to the touch before adding the filling.
   Tip Keep the cream cheese at room temperature for at least 30 minutes before whipping to ensure a smooth, lump-free consistency.

The nests should be golden brown, rigid, and hold their shape when removed from the oven. The cheese filling, once mixed, should be smooth and thick enough to hold the bacon and jalapeno pieces in suspension. Ensure the filling is spooned evenly into the centers, leaving a small amount of space at the top to prevent the cheese from bubbling over the edges during the final bake.

Final bubbling bake

3. 3Final bake and serve
   Return the filled potato nests to the oven and bake for an additional 8 minutes, or until the cheese filling is hot and bubbling. Ensure the internal temperature of the egg-containing potato mixture reaches 160°F (71°C) to ensure it is cooked through. Remove from the oven and carefully pop the nests out of the tin. Top each nest with a slice of pickled jalapeno and fresh cilantro before serving immediately while hot and crispy.
   Look for The cheese filling should be bubbling around the edges and the potato crust should be deep golden brown.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Let the nests sit in the pan for two minutes after baking to allow the crust to firm up slightly for easier removal.

The final bake is complete when the cheese is bubbling throughout and the tops are slightly golden. The nests should be firm and easy to extract from the tin. Before serving, check that the garnish of pickled jalapeno and cilantro is applied to each nest, providing a fresh contrast to the hot, savory filling that has developed a rich, molten consistency.

Common mistakes

A common mistake is failing to remove enough moisture from the grated potatoes; if the potatoes are damp, they will steam rather than crisp. Another error is overstuffing the nests, which can cause the cheese mixture to spill over during the second bake.

Additionally, not properly greasing the muffin tin can lead to the potato nests sticking, which ruins their presentation. Finally, avoid using pre-shredded cheese, as the anti-caking agents can prevent the cheese from melting into a smooth, cohesive filling.

How to tell it’s done

The hashbrown nests are done when the potato exterior is deep golden brown and feels rigid to the touch. The filling should be bubbling vigorously and appear hot throughout.

Using a kitchen thermometer, ensure the center of the nest reaches an internal temperature of 160°F (71°C) to ensure the egg-based mixture is fully set. The nests should release easily from the muffin tin when gently nudged with a small offset spatula or butter knife.

• Egg dishes: 160°F (71°C) in the thickest part