- Category: Breakfast Items Breakfast Items
- Created on Sunday, 04 May 2014 18:04 04 May 2014
- Written by Rebecca Deveraux Rebecca Deveraux
I have been a fan of The Pioneer Woman - Ree Drummond, for quite a long time. She cooks and acts like I do in so many ways. She just seems like someone that loves a meal with family and friends just to have great conversation.
I was watching Food Network the other day and saw a rerun of Ree Drummond's Easter brunch, I think. I am not sure which episode number of "The Pioneer Woman" featured the Eggs in Hash Brown Nests, but I did find it on her blog.
My mouth was watering and I had to try them.
This is her recipe:
6 whole Medium Russet Potatoes (6 To 8)
Salt And Pepper, to taste
24 whole Large Eggs
Non-stick Cooking Spray
Preheat the oven to 400 degrees.
Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
INCREASE OVEN TEMP TO 425 DEGREES.
Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don't press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they're not browning, kick up the temp to 450.) Remove when the nests are golden brown.
Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don't be concerned if some whites bake differently; no two nests will look alike!
Remove from the muffin pan with a spoon or fork and serve.
This is what I did. A bit different because I did not want to wait for the potatoes to bake in the oven and I do not think that my hungry family wanted me to wait either.
3 whole potatoes shredded
2 tablespoons vegetable oil
9 large eggs
Non-stick Cooking Spray
Salt and Pepper to taste
4 oz. shredded cheddar cheese
Preheat oven to 425.
Shred your unpeeled potatoes. Soak and rinse for 5 minutes in salt water bath. Drain potatoes and pat dry with paper towel. Put on a plate and microwave for 2-1/2 minutes on high. With a spoon, stir the potatoes (use caution they are hot!) Spread them out on the plate and microwave again for 2-1/2 minutes on high. Adjust time for your microwave. Potatoes will be done but not mushy.
Drizzle the oil over the potatoes and stir. Salt and pepper to taste. Spray the muffin tins with cooking spray. Spoon around 3 tablespoons of the potatoes into the muffin cups. Use the spoon and your fingers to shape the potatoes into the "nests", lightly pressing. Place into the hot oven for 15 minutes or until potato edges are golden brown.
Remove from oven and crack whole eggs into each nest. Salt and pepper the tops. Place back in oven for about 10 minutes. Remove from oven. Sprinkle the cheddar cheese onto the tops and put back in the oven for 2 minutes.
Use a knife around the edges of the muffin tins and use a spoon to scoop out. I wish there had been a better way to remove ours. I think I pressed them to much into the bottom of the cups when I was making the nests. So lightly press your potatoes if you want them to come out of the cups easier with less mess.
Serve warm and enjoy. We did. My recipe made 9 nests. Thanks to Ree Drummond for the inspiration in the kitchen!
Potato nests baked
Cracked eggs in potato nests
Baked Eggs adding cheese
Baked cheese on top
Ready to eat!