Ingredients

The following ingredients have 6 Servings
  • 2 medium russet potatoes ((about 2 cups shredded))
  • 1/2 cup shredded cheese
  • Salt and ground pepper
  • Nonstick cooking spray
  • 4-6 eggs
  • Salt and pepper (to taste)
  • Parsley (for serving)

Instruction

  • Preheat the oven to 350°F. Grease a 6-cup muffin pan generously with cooking spray.
  • Peel the potatoes, then use a large box grater to grate the uncooked potatoes. Transfer the grated potatoes to a colander and rinse until the water runs clear. Dry the potatoes thoroughly with paper towels.
  • Divide the hash brown evenly between the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup. Season with salt and pepper. Spray again with cooking spray.
  • Bake until golden and the edges start to brown, about 15 to 20 minutes. Then remove nests from oven.
  • Whisk the four eggs together and season with salt and pepper. You can add any toppings into the mix. Carefully divide the eggs between the six egg nests, and then sprinkle some shredded cheese on top.
  • Bake until the egg whites set, about 12-15 minutes. Cool for 5 minutes before removing from pan.