Hash Brown Egg Nests are like a whole meal in one bite. Perfect for brunch, baby/wedding shower, or just a simple breakfast for the family.
I’ve never understood people who don’t eat breakfast. I can’t remember ever not eating breakfast, except weekends in college when we didn’t wake up until noon. When I was a kid, my dad and I ate breakfast together every Saturday morning while we watched cartoons. These days I eat a very simple breakfast, and it’s usually the same thing every day. Ye, I realize that’s quite boring. So I jump at the opportunity to upgrade my breakfast on the weekends.
One of my favorite ways to upgrade is with brunch. Whether I’m hosting, or having friends over, I love brunch. It’s a great way to have your choice of breakfast or lunch–or both–and it legitimizes mimosas and bloody Mary’s in the morning!
Brunch may be an upgrade, but in our group the event itself is casual. That presents the perfect opportunity to serve finger foods and individual portions. One of my favorite ways to do that is with Hash Brown Egg Nests
I love these Hash Brown Egg Nests because they are a whole breakfast in one bite. Crispy hash brown exterior, creamy eggs inside, and topped with bacon, sausage, peppers, or other items. How you top it is really up to you.
These Hash Brown Egg Nests are easy to make. Sure, you can shred potatoes, but I usually use the pre-shredded potatoes in the dairy section of the grocery store. Combine potatoes and cheese, and press them into each cup of the muffin pan. Make sure some of the potato spills over the edge, so you get that beautiful golden jagged egg, like a nest.
Let the potatoes cool for about 5 minutes, then add an egg to each cup, being careful not to break the yolk. Season with salt & pepper, and add toppings.
Return the muffin tins to the oven, and cook until eggs are set. Yes, I have overcooked the Hash Brown Egg Nests, so the egg yolks were solid. But that didn’t stop me from eating them, even though I prefer a slightly runny egg. In the end, it’s all about personal preference. If guests have different egg preferences, make them in 4 or 6 cup muffin pans rather than 12, and adjust the cooking times accordingly.
When cool enough to handle, carefully pull the nests out of the muffin pan. Serve immediately. Hash Brown Egg Nests are best within about 30 minutes, but they usually don’t last that long!
Hash Brown Egg Nests are perfect for brunch, but there’s no need to limit yourself. These make a wonderful appetizer for a baby/wedding shower, a fun snack for a morning gameday tailgate, or even breakfast at home with family. Kids will love to help make Hash Brown Egg Nests, because they can be creative and add their own toppings, or even mix their favorite type of cheese with the potatoes. The only limit for Hash Brown Egg Nests is your imagination.
Hash Brown Egg Nests Recipe
- 1 bag shredded potatoes
- 1/4 cup fresh grated parmesan cheese
- 12 medium eggs
- 6 slices thick-cut bacon
- 1/4 cup red bell pepper, diced
- Salt & pepper, to taste
- chopped parsley, for garnish
Cook bacon, and drain on paper towels. Break bacon into small pieces and set aside.
Combine shredded potatoes and Parmesan. Season with salt & pepper
Generously spray muffin tin with cooking spray. Add potato mixture to each cup, pressing firmly so mixture creates a nest. Make sure that some mixture spills over the top
Bake potato mixture in 425-degree oven for 15 minutes, or until edges are golden brown. Remove from oven and let cool for 5 minutes
Crack eggs into each nest, being careful to not break the yolk. Season with salt & pepper, to taste. Top with bacon, red bell pepper, and parsley
Return muffin pan to oven, and bake in 350-degree oven for about 10 minutes, until eggs are set. You may need to adjust baking time, for more soft or firm egg yolks
When cool enough to handle, carefully remove egg nests. You may need to use a knife to remove the nests in one piece.
Serve and enjoy!
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