Eggs in Hash Brown Nests

Doesn't a good, hearty breakfast get your day started on the perfect note? The sun shines brighter, the flowers look prettier, & even the radio songs (the same ones you've listened to a thousand times before) sound sweeter. One of my favorite breakfast is a helping of hash brown & eggs with a cup of hot aromatic coffee. I knew how to create a Hash Brown basket with other fillings (which I will be posting later), so when I saw pictures for Eggs in Hash Brown Nests floating around on Pinterest, I loved the idea of combining two of my favorite breakfast items & just had to create my own version. And, oh boy! what a delightful outcome :) The crispy potato basket with the spongy mixture of eggs, veggies & cheese is a mouthwatering combo - it makes each bite a scrumptious medley of morning flavors!

These Eggs in Hash Brown Nests are perfect for breakfast or brunch, and a great item to impress guests with their delicious flavors & their unique good looks. They are quite easy to make, & perfect for making quickly in batches when you have hungry mouths to feed in the morning. Also, the recipe is very versatile - feel free to add your choice of veggies (spinach, green onion etc), cheese, meats, & flavor it up with your favorite seasoning or herbs. Delicious, healthy & versatile - isn't it a perfect breakfast item? Time to make these baskets & fill up your morning with delectable happiness :)

EGGS  IN  HASH  BROWN  NESTS  RECIPE

Makes : 6 Pcs

INGREDIENTS:

For the Hash Brown Nests:

1 Medium-size Potato (Gold Yukon or Russet)

Salt to taste

Freshly ground Black Pepper to taste

A pinch of Garlic Powder

1/2 tbsp Extra Virgin Olive Oil
Olive Oil for spritzing

For the Filling:

3 Large Eggs

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Green Bell Pepper

2-3 finely chopped Green Chillies (Serrano); optional

1/4 cup chopped Onion

Salt to taste

Freshly ground Black Pepper to taste

2 tbsp Reduced-fat Sharp Cheddar Cheese

How to make Eggs in a Potato Basket

1. Generously spray 6 muffin cups of a regular-size (non-stick) muffin tin with olive oil & set aside. 
2. Using a food processor with grater attachment or using a box grater, grate the potatoes & transfer them to a bowl. Sprinkle with salt, mix & let it sit for 10 minutes. Put the grated potatoes in a cheesecloth or a clean kitchen towel and squeeze to remove the excess water.
3. Transfer the dried, grated potato to a large bowl. Add garlic powder, black pepper and oil & mix until combined.
4. Preheat the oven to 375 degrees F.
5. Spoon about 2 tbsp of potato mixture into each muffin cup. Press the potatoes into the bottom & sides of the muffin cup to form a basket. When lining the sides make sure that the potatoes go all the way to the top of the muffin tin, & a thin layer covers the bottom. Bake for 15-20 minutes or until the top edges turn light golden brown.
6. Meantime, beat the eggs in a medium-size bowl. Add salt, black pepper, cheese, red & green pepper, onion and green chillies & mix until combined. Set aside.
7. Remove the potatoes from the oven & fill each potato cup 3/4 with the egg mixture (about 3 tbsp). Return to the oven & bake for 20-23 minutes or until eggs are fully cooked.
8. Allow to cool for 5 minutes in the pan. Run a knife around the edge of each hash brown nest & gently remove it. Serve immediately.