Hash Brown Birds’ Nests & Eggs

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!

2014-09-13 10.24.42

Hash Brown Birds' Nests & Eggs

Recipe inspired by Eating Well, Sept-Oct 2014 issue

  • 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!

Advertisements

Oven-Baked Steak Fries

Did you know that some of those frozen bags of french fries are not gluten free? Potatoes are gluten free, but then they’re covered with a coating that contains all kinds of unnecessary (and unwanted) stuff.

I have an idea: make them yourself!

These are my everyday homemade french fries.  I cut them like steak fries here, but cut them any way you like, just adjust the baking time!

Regular Russet potatoes with the skin on are our favorite.  But red (new) potatoes work great, too.

Ditch the bagged fries and try these.  Preferably with a mayo-and-ketchup dipping sauce.  Divine.

Oven-Baked Steak Fries

2 pounds Russet potatoes (about 4 regular), washed thoroughly

  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 – 1/4 cup canola oil

Preheat the oven to 375 degrees (350 degrees convection).

To cut the potatoes into wedges, first cut down the center lengthwise.  Cut these pieces lengthwise until you have 16 wedges per potato. (or use a mandolin for this part)

In a gallon sized zip-top bag, start by adding 1/8 cup oil.  If there’s too much oil, the fries will never get crispy!

Add the seasonings to the oil and mix together.

Add potatoes, seal the bag, and gently toss to coat.  Add a little more oil if needed.

On a parchment lined baking sheet, spread potatoes out in one layer.

Bake 30-45 minutes, or until the fries begin to brown and crisp up.  Ovens vary, so just watch them!