The potato nests, made by grating potatoes on the finest shredder your food processor has, are delicate but incredibly tasty. They also hold up well at room temperature for about 8 hours so you can make them in the morning and fill them just before your family and guests arrive. No need to keep them just for Passover either – they’re just as tasty the rest of the year!!
1 large (about 10 oz) baking potato, peeled and very finely grated
1 tbsp finely chopped fresh parsley
1/4 tsp each salt and pepper
3 tbsp canola or olive oil
1/2 cup chopped cooked roast beef
1/4 cup finely chopped cucumber
2 tbsp finely chopped green onion
2 tbsp finely chopped fresh coriander
1 tbsp fleshly squeezed lime juice
2 tbsp drained horseradish
Preheat oven to 425F. Grease mini muffin tray with spray; set aside.
In bowl, stir together finely grated potato, egg, parsley, salt and pepper. Using very small amounts of the grated potato mixture, squeeze out any excess moisture. Press into the bottom of each prepared muffin hole, pressing up sides somewhat.; repeat with remaining potato mixture, making about 18 nests. Drizzle ½ teaspoon over every nest.
Bake in centre of preheated oven for 20 minutes or until golden and crispy. Cool for 5 minutes. Using small paring knife, carefully remove nests from pan. Let cool on paper towels. (nests can be kept at room temperature for up to 8 hours).
Meanwhile, in bowl, stir together roast beef, cucumber, green onion, coriander and lime juice. (Meat mixture can be covered with plastic wrap and refrigerated for up to 8 hours. Bring to room temperature before continuing).
Spoon a small amount of meat mixture into nests. Top with ¼ teaspoon of horseradish. Serve immediately.