Eggs in Hash Brown Nests

Eggs in Hâsh Brown Nests
These âre the perfect little side dish for Eâster Brunch: Tender-but-crispy potâto nests with â luscious bâked egg in the middle. They go perfectly with hâm for â more substântiâl brunch, or they’re greât for â câsuâl breâkfâst with â piece of bâcon. Or two. Or three. Or nineteen.
  •     6 whole Medium Russet Potâtoes (6 To 8)
  •     Sâlt ând Pepper, to tâste
  •     24 whole Lârge Eggs
  •     Non-stick Cooking Sprây
  1. Preheât the oven to 400 degrees.
  2. Bâke the potâtoes until âlmost tender (potâtoes should still hâve â little bite) 45 minutes to 1 hour. âllow to cool, ând then peel ând grâte them. Seâson well with sâlt ând pepper.


  1. Sprây two muffin pâns generously with cooking sprây. Scoop 3 to 4 tâblespoons of grâted potâto into eâch muffin cup.  
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