Potato nests with green peas, ham and cream cheese

Ingredients:

• 2 thick slices of ham (about 110 g total)
• 450 g (about 3.5 cups) frozen shredded hash brown potatoes, thawed (about half a 850 g bag)
• 220 g of cream cheese, room temperature
• Finely grated zest of 1 lemon
• 2 tbsp. milk
• 1/4 cup frozen peas
• 2 tbsp chopped chives (1 cm pieces)
• Paprika, for serving
• Special equipment: 1 metal pan for 12 mini-muffins and 1 metal pan for 24 mini-muffins

Preparation:

1. Position two racks in the upper and lower thirds of the oven and preheat the oven to 425°F (220°C). Spray mini muffin tins with cooking spray.
2. Thinly slice the ham into strips, about the size of grated potatoes for hash browns. Set aside 1/3 cup of ham. In a large bowl, combine the remaining ham, potatoes, 1 teaspoon of salt, and black pepper. Divide the mixture evenly among the muffin tins, using about 1 heaping tablespoon per serving. Press the mixture into a thin layer on the bottom and sides of the muffin tins to create nests with jagged edges.
3. Bake, rotating pans halfway through baking, until nests are golden brown around the edges and crisp, about 25 minutes.
4. Meanwhile, in a medium bowl, beat the cream cheese, lemon zest, milk, 1/2 teaspoon salt, and a pinch of black pepper with an electric mixer on medium speed. Transfer the mixture to a resealable plastic bag and snip off the corner.
5. When the nests are done, remove them from the oven and let them rest until cool enough to handle, about 10 minutes. Carefully lift the nests with an offset spatula and transfer them from the pans to a baking sheet. Spread the filling evenly among the nests. This can be prepared in advance; the nests can sit at room temperature for two hours before being ready to serve.
6. Before serving, reheat the filled nests until the cream cheese is warmed through and the potatoes are crispy, about 7 minutes. Meanwhile, bring a small saucepan of water to a boil. Add the frozen peas and cook until warmed through but not shriveled, 5-6 minutes. Drain the peas in a colander and shake to remove excess water.
7. Transfer the nests to a platter. Top with 1/4 teaspoon of the reserved ham, 3 peas, and about 1/4 teaspoon of chopped chives. Sprinkle with paprika and serve immediately.