Hash Brown Egg Nests
User Reviews
5
Hash Brown Egg Nests
Description
Hash Brown Egg Nests use grated russet potatoes that are rinsed and dried before being packed into muffin tins to create nests. These nests are baked until golden and slightly crisp on the edges, forming a sturdy cup for the eggs. After the initial bake, whisked eggs seasoned with salt and pepper are poured into the nests and topped with shredded cheese before returning to the oven to set the eggs and melt the cheese. The result is an individual serving of hash browns with a tender cooked egg center and a melted cheese topping.
The baked potato nests offer a crunchy texture on the outside with soft, cooked eggs in the middle. The cheese adds richness and flavor, enhancing the simple ingredients. This recipe suits casual breakfast or brunch tables and can be served with a sprinkle of parsley for freshness.
Leftovers can be stored for up to 24 hours in an airtight container and reheated in a toaster oven to maintain the nests' crispness. It is recommended to serve these nests warm for the best texture and flavor experience.
Ingredients
- 2 russet potato about 2 cups shredded, medium
- 1/2 cup cheese shredded
- salt
- black pepper
- cooking spray
- 4-6 egg
- salt to taste
- black pepper to taste
- parsley for serving
Instructions
- Preheat the oven to 350°F. Grease a 6-cup muffin pan generously with cooking spray.
- Peel the potatoes, then use a large box grater to grate the uncooked potatoes. Transfer the grated potatoes to a colander and rinse until the water runs clear. Dry the potatoes thoroughly with paper towels.
- Divide the hash brown evenly between the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup. Season with salt and pepper. Spray again with cooking spray.
- Bake until golden and the edges start to brown, about 15 to 20 minutes. Then remove nests from oven.
- Whisk the four eggs together and season with salt and pepper. You can add any toppings into the mix. Carefully divide the eggs between the six egg nests, and then sprinkle some shredded cheese on top.
- Bake until the egg whites set, about 12-15 minutes. Cool for 5 minutes before removing from pan.
Notes
- Drain and dry grated potatoes thoroughly to help achieve crispy nests.
- Use a well-greased muffin pan to prevent sticking and assist easy removal.
- Season potato nests and eggs with salt and pepper to taste before baking.
- For best texture, eat immediately or reheat in a toaster oven to preserve crispness.
- Store leftovers in an airtight container for up to 24 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 116mg | 39% |
| Sodium | 109mg | 5% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
