Baked Hash Brown & Egg Nests
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Ingredients
  • 5 large russet potatoes, scrubbed
  • Olive oil
  • Salt and freshly ground black pepper, to taste
  • 10 large eggs
  • Toppings of choice (bacon, avocado, salsa, herbs, pesto etc)
Instructions
  1. Preheat oven to 425 degrees. Line two baking sheets with parchment. Grate potatoes using a large size grate.
  2. Optional: place the grated potatoes in cold water for 10-15 minutes. This can help prevent the potatoes from oxidizing, but isn't necessary. Drain potatoes.
  3. Place potatoes in the center of a large tea towel or flour sack. Gather sides together in center and squeeze tightly to wring out excess water from the potatoes.
  4. Place potatoes in a large bowl. Drizzle with 2-3 tablespoons of olive oil, enough to lightly coat, stirring to evenly mix. Arrange potatoes onto prepared baking pans, creating circles about 5 inches or so in diameter. Build up the potatoes on the side and press down in the center of the circles to create a little well for the egg.
  5. Bake in a preheated oven for about 30-35 minutes, until becoming golden brown around the edges and getting crisp. When they are almost but not crisped and browned to your liking, remove from oven. Crack an egg in the center of each egg nest and season with salt and pepper.
  6. Return to oven and bake until egg is cooked to desired doneness (about 10 more minutes for a slightly runny/jammy yolk). Remove from oven. Top with desired toppings and serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/baked-hash-brown-egg-nests/