Easter Brunch Treat Idea – Hash Brown Egg Nests!
If you’re looking for a way to make your Easter brunch extra special, look no further than these adorable and delicious hash brown egg nests. They’re the perfect treat to munch on while the kiddos rummage through their Easter baskets and run around on egg hunts. With a side of ham or bacon and some sweet spring fruit, you’ll have a hearty brunch that the whole family will love.
And to make things even better, the hash brown “nests” can be made in advance. Just pop them out of the muffin tin and into the freezer for up to a month after step 3. When you’re ready to bake, just defrost them for 30 seconds in the microwave and proceed with step 4. Viola! Brunch is served.
Hash Brown Egg Nests
makes 1 dozen
- 2-3 large russet potatoes
- 12 large eggs
- Salt and Pepper to taste
- non-stick cooking spray
- Bake potatoes at 400 F for 25 minutes (they won’t be baked all the way). Peel and grate on the large holes of a box grater. Season with salt and pepper to taste.
- Spray a muffin pan with nonstick spray and fill each hole with about 1/4 cup of grated potatoes, pressing them up the sides of the pan to make the “nests.” Make sure the potatoes stick up over the top of the muffin cups since they will shrink when they bake. Spray lightly with more cooking spray.
- Increase the oven temperature to 425 and bake the nests for 20-25 minutes, until golden brown. Remove from the oven and let cool slightly.
- Crack an egg into each nest and sprinkle with a bit of salt and pepper to taste. Bake 12-15 minutes. Run a knife around the edge of each muffin cup to loosen, and gently lift the nests from the muffin pan. Serve immediately.
*Adapted from The Pioneer Woman Cooks