I’d encourage you to experiment with this recipe, which combines two traditional elements of an American breakfast–eggs and hashbrowns. In this version, the potato “nests” are made with raw grated potatoes which are first parboiled, pressed into muffin tins, and then baked. One variation would be to pile the parboiled potatoes on a cookie sheet and use a spoon to make depressions for the eggs before baking the nests. Another possible variation would be to use mashed potatoes instead of grated.
There are multiple variations for the eggs as well. The version below cooks raw eggs in the “nests”. You could just as easily scramble the eggs first with various additional ingredients, such as mushrooms, jalapenos, etc. Another option would be to poach the eggs before topping with grated cheese and doing the final bake.
Here’s the basic recipe I used:
- Prep Time:
- Cook Time:
- Ready In:
- 1 large potato (or 2 small) (Hopewell Farm, Everson)
- 2 Tbsp butter, melted (homemade)
- 1 Tbsp fresh rosemary, minced (home garden)
- 1 egg (Misty Meadows Farm, Everson)
- 1 Tbsp butter (homemade)
- 1/3 cup finely chopped red onion (Hopewell Farm, Everson)
- 1 large clove of garlic, minced (Uprising Organics CSA, Bellingham/Acme)
- 6 eggs (Misty Meadows Farm, Everson)
- 1/2 cup grated cheese (Pleasant Valley Dairy, Ferndale)
Peel and grate the potatoes. To parboil the potatoes, bring a pot of water to a rolling boil. Drop in the grated potatoes, and remove them quickly when the water just begins to boil again (don’t wait for a full rolling boil this time). Immediately plunge potatoes into cold water and rinse until they are fully cooled. You don’t want them to continue cooking internally.
Preheat oven to 400 degrees F.
Toss the cooled potatoes with 1 Tbsp. melted butter and 1 egg. Use the other Tbsp. of butter to oil 4 cups of a muffin tin. Spoon about 1/3 cup of the potatoes into the oiled cups of the muffin tin, pressing the mixture into the bottom and along the sides of each cup to make a “nest”. Be sure the nests are deep enough to hold an egg. Bake until golden brown, about 30-35 minutes. Nests should be crispy.
While nests cool a bit, heat a small skillet and melt 1 Tbsp butter. Saute onion until transparent. Add garlic and saute another minute. Split the mixture into the bottom of the potato nests and press up against the sides, again keeping the cups deep.
Put 1 egg into each nest on top of the onions and garlic. Top with grated cheese.
Cook at 400 degrees F. for 10-15 minutes, or until eggs are done as you like them.
Accompany this with Raspberry Soup. You could also add some bison breakfast links.
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham
Uprising Organics CSA
Artisan Wine Gallery (cheese)