This recipe for Hash Brown Potato Nests and Eggs makes for a wonderfully hearty breakfast… a perfect weekend breakfast.
I wrote the recipe for two eggs…. you can make this for any number of people or how ever many eggs per person you want…. figure about 1 cup of hash browns per egg… you can make a little more for big eaters.
If you are using onion… use about 1 tablespoon finely chopped onion per egg… and you will need about 1 tablespoon margarine or butter per egg….
I used margarine (I Can’t Believe It’s Not Butter Light).
I generously sprinkled the tops of the potatoes and egg with shredded cheese… use as much as you like.
You may want to read my Tip of the Day about Making Steam to Help Foods Cook Faster.
Serve them with fresh orange juice and you have a hearty breakfast that everyone will love.
Hash Brown Nests and Eggs Recipe:
All you need:
2 tablespoons margarine or butter
2 tablespoons finely chopped onion (optional)
2 cups frozen hash brown potatoes
¼ teaspoon salt
Shredded cheddar cheese
All you need to do:
In a large skillet, melt the margarine.
Add the onion and cook until tender. (optional)
Add the potatoes and sprinkle with salt.
Cook over medium heat until potatoes are light golden brown.
Stir and flip frequently so they brown evenly.
Make little “nests” one for each egg.
Make indentations in the potatoes down to the bottom of the pan (one for each egg).
Break one egg into each indentation.
Sprinkle with shredded cheese.
Cover and cook until eggs are done (desired doneness).
Slip a spatula under the nest and remove it to a plate.
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