Easter Hashbrowns: Hashbrown Nests with Eggs & Cheese

EASY FAMILY-FRIENDLY RECIPE

YIELD 6 servings
TIME 42 minutes

Start the tradition this year, with a simple, family-friendly recipe to make Easter breakfast special. A fast recipe that everyone will love.

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DifficultyBeginner
Prep Time12 minsCook Time30 minsTotal Time42 mins
  
1 Idaho® Spuds™ Original Hashbrown Potatoes
3 tbsp cooking oil such as safflower or canola
6 American cheese, each slice cut into four quarters
6 Eggs
Salt
2 tbsp chopped bacon (cooked)
1 tbsp butter
cooking spray
1

Heat oven to 425°F. Spray a 12 cup muffin pan with no-stick cooking spray.

2

Fill hashbrowns carton to fill the line with hot water. Let stand for 12 minutes. Drain very well. Transfer potatoes to a mixing bowl and mix in the oil.

3

Scoop potatoes into each muffin cup, forming a nest. Bake for 20 minutes. Remove from the oven.

4

Beat eggs in a mixing bowl. Heat a large non-stick skillet. Melt the butter in the pan, add the eggs and gently cook over low heat, stirring and breaking up any large curds. Cook eggs for 5 minutes, or until creamy and soft enough to easily scoop with a spoon. Season to taste with salt. Place two small cheese squares in the potato-lined muffin cup and top with about a tablespoon of the scrambled eggs. Sprinkle each muffin cup with chopped bacon.

5

Bake nests for 5 minutes, or until cheese is melted. Gently run a butter knife around the edge of each muffin cup to loosen. Allow nests to cool for 5 minutes then remove from pan and serve.

 

Ingredients

 1 Idaho® Spuds™ Original Hashbrown Potatoes
 3 tbsp cooking oil such as safflower or canola
 6 American cheese, each slice cut into four quarters
 6 Eggs
 Salt
 2 tbsp chopped bacon (cooked)
 1 tbsp butter
 cooking spray

Directions

1

Heat oven to 425°F. Spray a 12 cup muffin pan with no-stick cooking spray.

2

Fill hashbrowns carton to fill the line with hot water. Let stand for 12 minutes. Drain very well. Transfer potatoes to a mixing bowl and mix in the oil.

3

Scoop potatoes into each muffin cup, forming a nest. Bake for 20 minutes. Remove from the oven.

4

Beat eggs in a mixing bowl. Heat a large non-stick skillet. Melt the butter in the pan, add the eggs and gently cook over low heat, stirring and breaking up any large curds. Cook eggs for 5 minutes, or until creamy and soft enough to easily scoop with a spoon. Season to taste with salt. Place two small cheese squares in the potato-lined muffin cup and top with about a tablespoon of the scrambled eggs. Sprinkle each muffin cup with chopped bacon.

5

Bake nests for 5 minutes, or until cheese is melted. Gently run a butter knife around the edge of each muffin cup to loosen. Allow nests to cool for 5 minutes then remove from pan and serve.

HASHBROWN NESTS WITH EGGS AND CHEESE