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Hash Brown Egg Nests Recipe

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4.3 from 3 reviews

This Hash Brown Egg Nests recipe offers a brilliant twist on classic breakfast with crispy shredded potatoes shaped into nests baked to golden perfection, filled with fluffy eggs and melted cheese. Perfect for a delightful morning meal or brunch, these savory nests combine the satisfying crunch of hash browns with creamy baked eggs, seasoned simply with salt, pepper, and garnished with fresh parsley for a touch of color and freshness.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Hash Brown Nests

  • 2 medium russet potatoes (about 2 cups shredded)
  • Salt and pepper, to taste
  • Cooking spray, for greasing and spraying
  • 1/2 cup shredded cheese (such as cheddar or your favorite type)

Egg Filling

  • 4 large eggs (can use up to 6 eggs for more filling)
  • Salt and pepper, to taste
  • Parsley, chopped, for serving

Instructions

  1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Generously grease a 6-cup muffin pan using cooking spray to prevent sticking.
  2. Prepare the potatoes: Peel the russet potatoes and grate them using a large box grater. Transfer the grated potatoes to a colander and rinse under cold water until the water runs clear to remove excess starch. Pat the potatoes dry thoroughly with paper towels to ensure crispness during baking.
  3. Form the hash brown nests: Evenly divide the shredded potatoes among the muffin cups. Press the potatoes down firmly with your fingers or a small measuring cup to shape each into a nest. Season each nest with salt and pepper, then lightly spray the tops again with cooking spray to aid browning.
  4. Bake the nests: Place the muffin pan into the oven and bake for 15 to 20 minutes, or until the nests turn golden brown and the edges begin to crisp. Remove the pan from the oven once baked.
  5. Prepare the egg filling: In a bowl, whisk together the eggs with salt and pepper. You may choose to add additional toppings or seasonings if desired.
  6. Fill and bake again: Carefully pour the whisked eggs evenly into the baked hash brown nests. Sprinkle the shredded cheese over each nest. Return the pan to the oven and bake an additional 12 to 15 minutes until the egg whites are fully set and the cheese is melted.
  7. Cool and serve: Allow the nests to cool in the pan for about 5 minutes before gently removing them. Garnish with freshly chopped parsley and serve warm for a satisfying breakfast or brunch.

Notes

  • Make sure to dry the grated potatoes thoroughly to ensure crisp hash browns.
  • Use a non-stick or well-greased muffin pan to prevent sticking.
  • You can add herbs, cooked bacon, or diced vegetables into the egg mixture for added flavor.
  • Serve with fresh salsa or hot sauce for a spicy kick.
  • Leftover nests can be refrigerated and reheated in the oven for best crispness.

Find it online: https://cheftinaskitchen.com/hash-brown-egg-nests-recipe/