Tater Tot Nests

Makes 12 nests

Prep time: 10 mins

Cooking time: 27 mins

Frozen mini hash browns are taken to a whole new level when sprinkled with taco seasoning and cooked in a muffin tin – once molded they become the perfect cup-shapes for adding lashings of sour cream and bacon! Great for hands of all sizes, try these for your next family brunch.

Tips & Tricks

Get creative with your nest fillings! For something a bit fancy, try Pams Smoked Salmon, Pams Capers and Pams Red Onion!

Ingredients

1 bag Pams Mini Hash Browns
2 Tbsps Pams Taco Spice Mix
2 rashers Pams Streaky Bacon
½ cup Pams Tasty Grated Natural Cheese
1 cup sour cream
¼ cup chives, chopped

Method

Grease a standard-sized 12 cup muffin tray. Place 4 mini hash browns in each cup and sprinkle over the taco spice mix. Place in the oven to bake for 12 minutes at 220°C. Place the bacon rashers on a tray and bake in the oven at the same time, until crisp.
Remove bacon and hash browns from oven. Set bacon aside on paper towels to cool.
Place hash browns on a sturdy, flat surface. Grease the bottom of a small cup or glass, and in a twisting motion, press the glass into the mini hash browns to create a deep dent and mold them into a cup shape. Repeat with all hash brown cups.
Sprinkle a small amount of cheese in each nest and place back in the oven for 15 minutes until golden brown and crispy.
In a small bowl, add the sour cream, half of the chives, and season with salt & pepper. Mix to combine.
Dice the cooked, crispy bacon into small pieces.
To assemble, dollop sour cream inside the crispy hashbrown nests and sprinkle over the bacon bits and remaining chopped chives. Serve while still warm, and enjoy!