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Egg and Crispy Potato Nests

Hash browns, all golden and crunchy on the outside and moist and tender on the inside, served alongside a perfectly cooked egg makes for brunch-time excellence.
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Servings: 6
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes

Ingredients  

  • 1 large russet potato
  • 1 teaspoon oil
  • 6 large eggs

Instructions 

  • Peel the potato and grate it on the large holes of a box grater.
  • Place the grated potato on a kitchen towel or paper towel, wrap it up, and squeeze out all the water. Make sure the potatoes are very dry.
  • Heat the oil in a saute pan over medium heat.
  • Add 1/4 cup of the grated potatoes to the pan, adding as many as will fit, and make a hole in the center of each.
  • Cook for 3 minutes, flip, then crack an egg into each potato nest and cook an additional 3 minutes, until the potatoes and eggs are cooked and set.

Nutrition

Calories: 140kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Cholesterol: 185mg | Sodium: 100mg | Fiber: 1g | Sugar: 1g
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