Hash Brown Egg Nests with Avocado
Here’s a little story that comes with it and my almost kitchen fail. This was supposed to be posted on Wednesday. I’ve come to love posting on Mondays and Wednesdays so when my schedule gets all out of whack, I get upset. I had prepped the cupcake pans, started defrosting the hash browns and bacon and was cutting up the avocado. But the avocado had gone bad. Boo Target! I only bought it 3 days before and kept it in the fridge. Then came the question. Should I keep at it and take out the avocado? But avocado was my whole selling point! So I decided to wait.
So today I have the avocados. I cooked up the hash brown egg nests all nicely and was taking the pics to make you drool, was finally happy with my pics and put everything away. Sat back down to do the editing when I realized something. Not one single pic had avocados in it!!! I am avocado cursed. So I had to redo everything. If you happen to see a few pictures with some avocados missing, it’s my curse at work.
So these things are technically just as easy to make but it requires a little time prepping those hash brown nests. First you need a cupcake pan. Even though I don’t bake, I inherited some pans from my in-laws so they were just sitting there doing nothing. Time to break them out!
Spray them down with nonstick spray so it doesn’t stick. You don’t wanna mangle these beauties before they even have a chance to leave the pan! You’ll want to fill each one up and then using your fingers, press down in the middle to push and mold the hash browns to cover the sides. The more it sticks out the better! This is what makes it look like a nest.
Then you bake it so it sets. Once that’s done crack in eggs into each nest and top with bacon bits, cheese and parsley. Then bake again until the egg whites settle. Serve with fresh chilled avocado slices.
Ta-da! You have breakfast. Or brunch, or a snack. Whatever time you decide to eat this, you will be munching happy.
15 oz. frozen shredded hash browns, thawed
1 cup Cheddar cheese, shredded
1 tablespoon olive oil
8 medium eggs
Salt and pepper to taste
2 slices cooked bacon, crumbled
1 tablespoon Cheddar cheese, shredded
½ tablespoon parsley, chopped
2 avocados, sliced and chilled
-Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
-Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
-Bake at 220 degrees or until the edges have browned and the cheese has melted, about 15 minutes
-Crack a medium egg into each nest and season with salt and pepper to taste
-Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
-Bake at 170 degrees until the egg whites set, about 13 to 16 minutes
-Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
-Dish and serve with chilled avocado slices
If you don’t have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.