Here’s a great breakfast or brunch recipe idea. Build on it with your own ingredients!
I was leafing through Eating Well magazine and came across a hash brown/egg recipe that inspired me to create my own version with the ingredients I already had.
The potatoes do take some time to crisp up. Just leave them to cook, letting most of the moisture evaporate. Using a spatula to turn them (instead of just pushing them around in the pan with a wooden spoon) will help them brown and hold together for when you form the “nests” for the eggs.
Cook the egg until just set for a bit of runny yolk to dip your potatoes in. Mmmm. Add mimosas or bloody Marys and I’m coming to your house for brunch!
Hash Brown Birds' Nests & Eggs
- 2 cups frozen hash brown potatoes
- 2 eggs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 tablespoons butter
- salt and pepper, to taste
- scallions and hot sauce, for garnish
- shredded cheese, if desired
Preheat the broiler on high.
In a medium nonstick pan, melt the butter over medium-high heat. Add the hash brown potatoes, garlic powder and onion powder. Salt to taste.
Spread the hash evenly in the pan and continue to cook on medium-high about 10 minutes. Use a spatula to occasionally turn over until the potatoes are lightly browned and beginning to get crispy. Turn off heat.
Divide the hash evenly in the pan, forming into two “nests”. Make a hole in the center of each and crack an egg there.
Place the pan in the preheated oven and broil on the second-from-top rack until egg yolk is soft-set, about 1-2 minutes.
Remove immediately and top with cheese if desired. Sprinkle with pepper and scallions. Use a spatula to transfer to plates and enjoy!