Idaho Sunrise "Nests"

This makes the perfect all-in-one brunch dish! (And most importantly, you can easily make them for a large group of people!)

Ingrendients:

• 24 oz bag frozen hashbrowns; thawed
• Salt to taste
• Pepper to taste
• 2 tbsp oil
• 1/2 cup cheddar cheese
• Eggs (Amount will vary according to how many nests you make!)
• Frozen spinach; thawed
• Garlic Salt
• Parsley Flakes

Directions: Preheat oven to 425 degrees.

1.  Take a bag of thawed hash browns, mix in salt, black pepper, 2 tbsp oil and about 1/3 cup shredded cheddar cheese.
2. Put ingredients in a well greased muffin tin, and make a well in the center.
3. Bake at 425°F for 15-18 minutes, the edges will appear golden brown.
4. Next, lower the oven to 350°F. Place a few pieces of spinach on top of the potatoes, crack a medium egg into each “nest” and top with cheese, garlic salt and parsley flakes.
5. Bake for about 13-16 minutes.
6. Slide a knife along the edges, and gently pull up with a fork.

VOILA! ...eggs, cheese and hasbrowns all-in-one! What more could you ask for?! Okay, maybe some extra crispy bacon and french toast on the side! ;)

Horseradish Potato Salad

...I made this as a side dish for our Mother's Day BBQ and it was a WINNER! :)

Ingredients:

1/2 cup mayonnaise

1/3 cup sour cream

3 tablespoons bottled white horseradish (not drained)

1 tablespoon white-wine vinegar

1 teaspoon sugar

Salt to taste

Black Pepper to taste

1/3 cup chopped green onions

3 pounds cooked red potatoes; cooled and quartered

Directions:

1. In a large pot, boil potatoes until you can put a knife through the center of them but they are still slightly firm. (You do not want them to be too mushy!) Let them cool to room temperature and then quarter them.

2. Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth. Add green onions and potatoes and stir to coat.

Serve with grilled chicken, baked beans and fresh fruit for the perfect BBQ feast! <3

Enjoy!