Hash Browns Nests Recipes

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.

EGG TOPPED HASH BROWN NESTS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
• Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.

HASH BROWNS NESTS

Steps:

• Preheat the oven to 400 degrees.
• Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray.
• Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup.
• Bake for 25 minutes.
• While hash browns are in oven, sauté onions, sausage and red pepper for three minutes; cool.
• 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 bake for an additional 20-25 minutes or until eggs are set.
• Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.

HASH BROWN EGG NESTS WITH AVOCADO

Steps:

• Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.
• Grease a non-stick regular muffin pan and divide the hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
• 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 salt and pepper to taste.
• Top with crumbled bacon, remaining 1/4 cup cheddar cheese and parsley.
• Bake at 350°F until the egg whites set, about 13 to 16 minutes.
• Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
• Dish and serve with chilled avocado slices (optional).
• Enjoy!

EGGS BAKED IN HASHBROWN NESTS

Steps:

• Spread hashbrowns on a baking sheet and thoroughly pat dry with paper towel. Sprinkle with salt, pepper and smoked paprika and toss to combine. Preheat oven to 425˚F. Thoroughly grease a good-quality, scratch-free, 12 cup non-stick muffin pan with oil spray. Set 1/3 cup hashbrowns into each cup in the muffin pan (see Note). Use your fingers to firmly press and form the potatoes into a nest shape, ensuring the potatoes reach all the way up the sides of each cup. Bake 15 minutes. Remove from oven. Sprinkle green onions then crack an egg into each nest. Top with goat cheese, sliced prosciutto and Parmesan cheese. Bake 10 to 12 minutes, or until the egg whites are set and the yolks are still a bit runny. Run a small, thin metal spatula around each egg nest to loosen it from the pan. Carefully lift each nest out of the pan, set on plates and serve (see Options). Note: When measuring the hashbrowns, fairly tightly pack the potatoes into the measuring cup to get the 1/3 cup of it needed for each slot in the muffin pan. Options: You could bake the eggs 30 or so minutes before serving, remove them from the pan and set them on a parchment paper-lined baking sheet. When ready to serve, simply pop them back in the oven until hot again. Recipe Options: Instead of prosciutto, sprinkle the eggs before baking with bits of cooked bacon. Instead of goat cheese, try putting grated asiago or provolone cheese on the eggs. You could bake the eggs 30 or so minutes before serving, remove them from the pan and set them on a parchment paper-lined baking sheet. When ready to serve, simply pop the eggs nests back in the oven until hot again.