RECIPE: Egg & Hashbrown Nests

I have always been a fan of the muffin tins, just an easy way to make smaller portions of your favorite meals. I found this recipe from A Cozy Kitchen . Easy to follow and easier to make. These little hash brown nests are great to serve for brunch.  I decided to use fresh potatoes that I shredded myself because after many variations, store brought hash browns would turn out too dry. Tip: Add a little twist to it and make it mexican inspired by adding salsa and sour cream to the top of these little muffins.

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What you need:

2 russet potatoes, peeled and shredded
1/2 teaspoon kosher salt
1 teaspoon of season salt
1 cup of crumbled bacon
1 teaspoon freshly ground pepper, divided
1/4 cup sharp cheddar cheese, shredded
8 medium eggs

Directions:

1. Generously grease a muffin tin and set aside. Using a box grater, shred the potatoes and transfer them to a bowl; sprinkle with the kosher salt and seasoned salt. Gather the potatoes in the center of  a bed of paper towels removing the excess water.

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2. Preheat the oven to 400F. Spoon about 2 tablespoons of the potato mixture into each muffin cup, being sure to line the bottom and the sides. Since the potatoes will shrink when baked, make sure you go all the way to the top of the muffin tin when lining the sides. Bake for 10-15 minutes, and until the outer sides appear lightly golden brown.

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3. Decrease oven to 350F. Remove from oven. In the center of each hash brown nest, add a teaspoon of grated cheese, and then top with crumbled bacon. Bake for an additional 3 minutes.

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4. Remove from oven and then top with one egg. Bake for an additional 8 minutes, and until whites are set, but yolks still appear soft.

5. Allow to cool for 2 minutes in pan. Using a butter knife, run it around the edges of each hash brown nest and gently remove it. Top with remaining freshly ground pepper and serve immediately.

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