While my family requires an event to occur three times before it is officially a ‘tradition’, this treat is sure to become a part of the holiday brunch rotation. Last week, I read recipes for these little gems by The Pioneer Woman, Sunny Anderson, and Cooking Light. Of course everyone has their own small tips and tricks, and thoughts on the type of potato/nest ingredients, but it was Sunday morning and I was keeping it simple. Definitely going to make this for the rest of the family sometime soon!
- Prepare the potatoes
- I took the end of a bag of shredded potatoes out of the freezer the night before and let them defrost in the fridge.
- Season the potatoes with garlic, salt, pepper, and some chili powder.
- Preheat the oven to 400 degrees
- Grab a small handful of potatoes and fill each muffin cup
- I decided to lightly press down in the center of each cup, just to be sure the base was sturdy
- Note: I created a nest that went just below the top of the tin, but then they baked down further than I anticipated. Next time I’ll be sure to have them come up over the side a bit
- Cook the nests for 20 minutes. Take them out, spray with olive oil spray. Cook for 5 more minutes.
- Fill each nest with an egg
- I put a whole egg into some and a half egg into the others. I liked the whole eggs better
- Bake the eggs in a nest for another 15 minutes.
- Remove with a spatula, sprinkle with salt and pepper, and maybe some avocado, and Enjoy!
Looking forward to making these again with some of the variations noted in the links above.