This post brought to you by Simply Potatoes. The content and opinions expressed below are that of Make Life Lovely.
With the nice spring weather we’ve been having, I just can’t get enough of nests, eggs, and flowers. I decided to not only decorate with nests and eggs, but to eat them too! I recently made the sweetest little hash brown nests with eggs cooked in the middle, and they tasted really great!
These hash brown nests with eggs were a nice departure from cereal, yogurt, and fruit, and were a cinch to make. My morning times are very rushed with getting four kids fed and three out the door to three different schools, so I need quick and easy breakfast ideas to feed the family. This recipe really fit the bill!
Instead of shredding a bunch of potatoes for this recipe, I used Simply Potatoes. Simply Potatoes are made with real ingredients and are fresh, never frozen. No peeling or shredding is required- just open the package and use in your recipe! They are located in the refrigerated dairy section of your local grocery store.
Hash Brown Nests with Eggs:
1 package Simply Potatoes
12 eggs (or however many nests you would like to make)
Salt and pepper
Step 1. Preheat the oven to 400 degrees, and grease the insides of a muffin tin. Firmly press a couple Tablespoons of Simply Potatoes shredded potatoes onto the sides and in the bottom of each hole in the muffin tin.
Make sure press the potatoes up to the very top, because the potatoes shrunk a bit once they were cooked.
Step 2. Cook the potatoes in the oven for 15 minutes to firm up the potato “nests” a bit. Remove from the oven after 15 minutes.
Step 3. Crack an egg into each nest, and place back in the oven. If you like a runny egg, then cook for about 15 minutes. If you like a firm egg that has no liquid (like me), then cook for about 20 minutes. Oven times will vary, so be sure to keep an eye on your eggs so you can cook them to your preference.
Let cool for a few minutes, then use a fork to carefully remove the hash brown nests from the pan. Serve warm.
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