Breakfast - Hash brown bird nest recipe

Author: Barbara Jarnigan  

Eggs Cooked into Crispy Hashbrowns with bacon, green onions, and fresh arugula These are the perfect little side dish for Easter Brunch: Tender-but-crispy potato nests with a luscious baked egg in the middle. In addition to looking adorable, these hash brown nests are easier to prepare than traditional hash browns--no need to stand over a stove to get the ideal crunchy consistency.

Birds Nest Hash Browns

Birds Nest Hash Browns
These little delicious birds nest hash browns and a delightful bite size breakfast or snack to go. Serve with Fresh Tomato Salsa or your favourite relish. Prepare the birds nests ahead of time, then reheat them in the oven before serving.
Provided by: Sean Beveridge
Yields: 0 servings
Number of ingredients: 9
Ingredients:
  • 4 cups loosely packed, grated potatoes (~ 3 potatoes)
  • Cold Pressed Extra virgin olive oil in a spray bottle
  • 1 shallot, thinly sliced
  • 1/4 cup fresh chopped parsley (or other herb of choice)
  • ½ cup corn
  • 1 tablespoon arrowroot starch (for binding)
  • 3-4 tablespoons of nutritional yeast
  • Himalayan Pink Salt and pepper to taste
  • Fresh Tomato Salsa
Nutrition:
  • Calories: 0 calories
  • Serving Size: 12 Servings
How to cook:
  1. First, gather and prepare your mise en place.
  2. Preheat the oven at 180°C.
  3. Evenly spray a standard muffin tin with Cold Pressed Extra virgin olive oil.
  4. Add grated potatoes to a large mixing bowl with shallots, parsley, corn, Arrowroot starch, salt and pepper and mix to combine.
  5. Divide mixture evenly between 12 muffin tins, filling each tin to approx.. 1 inch. Press down gently to form. Sprinkle the tops with a pinch more salt and pepper and bake for ~20 minutes.
  6. After 20 minutes, increase oven temperature to 200°C and bake for 5-10 minutes, or until the tops appear golden brown, and the edges are dark golden brown.
  7. Remove from oven and let rest for 5 minutes, then loosen the sides with a butter knife and gently lift out with a fork.
  8. Serve with Fresh Tomato Salsa in the Centre of the bird’s nest.
Notes: Hash Browns Nests Recipe, Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese. Add sausage mixture and pour into hash brown cups. Turn oven down to 350°F, and …

Hashbrown Nests

Hashbrown Nests
Eggs Cooked into Crispy Hashbrowns with bacon, green onions, and fresh arugula
Provided by: Erin Aronowitz
Yields: 0 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 5 Slices Thick Cut Bacon
  • 15 oz Frozen Shredded Hash browns
  • 4 Eggs
  • 2 Green Onions or Chives
  • Fresh Greens (I used Arugula, but you can use Spinach, Kale, etc)
  • 2 tbsp Olive Oil
How to cook:
  1. Preheat Oven to 375F
  2. Cut 5 Slices of Bacon into 2 inch pieces and then cook them in a cast iron pan on medium heat
  3. Cook until only slightly brown since they will continue to cook with the potatoes and then the eggs. Turn off the stove heat.
  4. The bacon should produce a good amount of oil. Keep this oil in the pan and you will use it to cook your hash browns.
  5. Add frozen hashbrowns to the pan, and mix them around with the bacon pieces and the bacon grease. Make sure to partially cover all of the bacon. It is ok if some is poking out on top.
  6. Create four holes in the hashbrowns that you will add an egg later on. Season the potatoes with a little salt, some black pepper, and then put the Potatoes and Bacon in the oven for 28-30 minutes.
  7. Remove the pan from the oven, add a little olive oil to the bottom of each hole before you crack an egg into it. Crack 4 eggs into the holes, and drizzle about 1.5tbsp of oil over the potatoes.
  8. Put the pan back in the oven for another 10 - 12 minutes or until the white are set. I took mine out of the oven at 10 minutes and only 3 of the 4 eggs had whites that were set. 1 egg white was still a little jiggly but the eggs will continue to set after you take the pan out of the oven, so i decided to keep the pan out instead of risking over-cooking the 3 other eggs.
  9. Top the eggs and potatoes with diced green onions or chives.
  10. Serve on a plate with greens of your choice!
Notes: Hash Brown Egg Nests with Avocado, Bake at 425°F or until the edges have browned and the cheese has melted, about 15 minutes. Crack a medium egg into each nest and season with …

Eggs in Hash Brown Nests

Eggs in Hash Brown Nests
These are the perfect little side dish for Easter Brunch: Tender-but-crispy potato nests with a luscious baked egg in the middle.
Total time: 105 minutes
Cook time: 90 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 4
Ingredients:
  • 6 whole Medium Russet Potatoes (6 To 8)
  • Salt And Pepper, to taste
  • 24 whole Large Eggs
  • Non-stick Cooking Spray
How to cook:
  1. Preheat the oven to 400 degrees.Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.INCREASE OVEN TEMP TO 425 DEGREES.Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don't press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they're not browning, kick up the temp to 450.) Remove when the nests are golden brown.Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don't be concerned if some whites bake differently; no two nests will look alike! Remove from the muffin pan with a spoon or fork and serve.
Notes: Hash Browns Birds Nests, First, preheat your oven to 400 degrees Fahrenheit & spray your jumbo muffin tins with oil. Next, mix the hash brown …

Hash Brown Egg Nests

Hash Brown Egg Nests
In addition to looking adorable, these hash brown nests are easier to prepare than traditional hash browns--no need to stand over a stove to get the ideal crunchy consistency. For perfectly done egg yolks, take the nests out of the oven when the eggs are still a bit jiggly in the middle (they'll continue to cook a bit as they stand). You'll need two 6-cup jumbo muffin pans.
Provided by: Maren Ellingboe
Total time: 75 minutes
Prep time: 75 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 1 bag (30 oz.) frozen hash browns, thawed overnight in refrigerator
  • 1/4 cup olive oil
  • 1/2 cup flour
  • About 1 tsp. kosher salt
  • About 1/2 tsp. pepper
  • Butter and flour for the pan
  • 12 large eggs
  • 3 ounces thinly sliced prosciutto, torn into very small pieces
  • 1 cup shredded gruyère cheese
  • 2 tablespoons chopped flat-leaf parsley
  • Hot sauce (optional)
Nutrition:
  • Calories: 484 calories
  • Carbohydrate: 35 grams
  • Cholesterol: 404 milligrams
  • Fat: 26 grams
  • Fiber: 2.1 grams
  • Protein: 26 grams
  • Saturated Fat: 8.5 grams
  • Sodium: 884 milligrams
How to cook:
  1. Step 1
  2. Preheat oven to 425°. In a large bowl, toss hash browns with oil, flour, 1 tsp. salt, and 1/2 tsp. pepper. Butter and flour two 6-cup jumbo muffin pans and divide hash browns evenly among cups, pressing into the bottoms and up sides of cups.
  3. Step 2
  4. Bake until hash browns are beginning to brown on edges, 30 to 35 minutes. Reduce oven temperature to 325°. Sprinkle about half of prosciutto and gruyère evenly among nests. Crack an egg into each nest, then sprinkle remaining prosciutto and gruyère over the tops of eggs. Sprinkle with parsley and salt and pepper to taste. Bake until eggs are just set, 15 to 18 minutes. To serve, gently slide each nest out of the pan with a knife. Set on plates and serve with hot sauce if you like.
Notes: Cheesy Hash Brown Potato Nests, Strain liquid into a large mixing bowl, Add 2 Tablespoons of cooked parsley to the bowl and discard remaining parsley. Add frozen shredded potatoes …
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