Hash Brown Nests are a fun and easy way to batch cook breakfast for a hungry crowd, especially on the weekends. You can customize them any way you want with eggs, spinach, ham, tomatoes, bacon, and your favorite melting cheese. In this recipe, I used Pancetta, along with Fontina and Asiago Cheeses that I had on hand. Like mini quiches, Hash Brown Nests the perfect breakfast fare, because the combinations and options for the egg filling are endless!
Recipe Adapted from TipHero.com
Makes 12 Single Servings
For Hash Brown Nests:
3 cups freshly shredded Russet Potatoes, rinsed, drained and squeezed of excess water
4 Tablespoons vegetable or olive oil
1 teaspoon kosher salt
½ cup grated sharp cheddar cheese
A pinch ground black pepper
Vegetable cooking spray
Preheat the oven to 400 F.
Spray a 12 cup muffin tin with vegetable cooking spray. Spray generously to keep the cheese from sticking.
Mix all of the ingredients together in a large mixing bowl until combined.Scoop about 1/3 cup of the hash brown mix into each muffin tin.
Press the hash browns down into the tin and up the sides. Let it come up over the top a little bit, as they will shrink down once baked.
Bake in preheated oven for 25 to 30 minutes until golden brown on the bottom. Set aside until you are ready to fill them with the egg mixture.
For the Filling:
6 large eggs
3 Tablespoons light cream
A pinch of kosher salt
A pinch of ground black pepper
½ cup cooked and crumbled bacon
1 cup shredded Swiss cheese
1 packed cup of chopped fresh spinach leaves, torn
Scramble the eggs together with the cream and salt and pepper in a large measuring cup with a spout.
Divide the egg mixture evenly among the muffin tins, filling each about ¾ of the way full.Sprinkle on a handful of bacon, then spinach, then top with the cheese.
Bake at 400 F for 12 to 15 minutes, until the cheese has melted and the egg is no longer runny in the middle. Remove from the oven and the muffin tin and arrange on a serving platter and serve.
Here are some examples of perfect Hash Brown Nest with some very interesting and clever fillings from other cooks around the world. From Top to Bottom: Hash Brown Nest with Avocado; Mushrooms, Baked Beans and Bacon; A classic Scotch Egg in a Nest.
You can substitute the freshly shredded russet potatoes, with one 30-ounce bag of refrigerated Ore Ida Shredded Hash Brown Potatoes that can be found at your local supermarket. Frozen hash browns are not recommended for this recipe.