Description
The perfect breakfast for a weekend morning. Looks fancy, and tastes delicious.
Ingredients
- 1-½ Large Russet Potatoes, Peeled And Shredded
- ½ cups Shredded Cheese Of Your Choice, Divided Use
- 1 Tablespoon Olive Oil
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- 6 pinches Salt, 1 Pinch Per Egg
- 6 pinches Ground Black Pepper, 1 Pinch Per Egg
- 6 Eggs
Preparation
1. Preheat the oven to 450 F, and spray the bottom of a muffin pan (only 6 tins for the above recipe) with cooking spray.
2. Place the shredded potatoes in a large mixing bowl. Add 1/4 cup of shredded cheese, olive oil, garlic powder, onion powder, salt and pepper, and toss together.
3. Take a small handful of the potato mixture and press into one muffin tin, making sure to leave a well in the center. Repeat the process for the other 5 muffin tins.
4. Bake for about 15 minutes at 450 F or until the tops of the hash browns being to crisp and brown like the photo below.
5. Remove the potatoes from the oven and turn the oven temperature down to 350 F.
6. While the heat is lowering, fill each of the hash brown nests with one egg.
7. Top each egg with the remaining shredded cheese (a small pinch for each egg).
8. Add a sprinkle of salt and pepper over top of the cheese and bake the nests in the oven at 350 F for 13 minutes. Serve, and enjoy!
