Ingredients:

For the potato nests:

• 3 1/2 cups shredded Russet potato (which has been rinsed, and squeezed dry in a towel.)
• 1 cup Irish cheddar, shredded
• 2 Tablespoons Extravagonzo Roasted Garlic Culinary Oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Dave’s Ancho Powder

For the filling:

• 1 1/2 – 2 cups diced or sliced corn beef
• 1 cup Irish Cheddar, shredded
• chives, to sprinkle over the top

Serve with Toasted Garlic Horseradish Dip

Instructions:

• Preheat oven to 350° F and thoroughly  grease with Extravagonzo Roasted Garlic Culinary Oil.
• Place shredded Hash Browns and cheddar cheese in medium-sized mixing bowl. Add salt, pepper and Dave’s Ancho Powder  mix. Drizzle with 2 tablespoons of Extravagonzo Roasted Garlic Culinary Oil and then toss until mixture is coated.
• Using 1/4 cup ice cream scoop, fill each well of the cupcake tin with the hash brown mixture.
• Using the back of a spoon and your fingers press the hash brown mixture into the sides and bottom of the pan. I actually used a 1/4 cup measuring cup with tapered sides to assist me in making the correct shape for these nests.
• Bake potato nests in lower third of the oven for about 60 minutes, or until the bottoms are golden brown. The inside of the potato cup will not appear as dark as the bottom, so actually check the bottoms from time to time.
• Remove nests from the oven and let cool for a minute or two. At this point you will probably need to reshape your “nest” a bit. Gently do so with the back of a spoon and then let them cool for 20 minutes on a wire rack.
• Once cool, run a knife around the edges of the nests and very carefully remove them from the cupcake tin.
• Reheat the leftover diced corned beef  in the microwave. Spoon it into the waiting potato nests. Sprinkle with a bit more shredded cheddar and top with chives.
• Serve the Corned Beef & Cheddar Potato Nests with Toasted Garlic Horseradish Dip on the side.