On our snow day a few weeks ago, the JA and I spent the majority of it on the couch, flipping through channels. Around 5:30, we ended up on Food Network. BAD IDEA right before dinner. We ended up having soup, which was such a letdown after seeing all the mouth-watering dishes prepared for us by professional chefs. One of the dishes that piqued our interest was these eggs in hash brown nests from The Pioneer Woman.
That week, the JA made them for our Sunday breakfast. He loved them so much that he made them again for our fake Easter dinner last week. Although I don’t want to mess with Ree’s recipe, we did add a little something to them to make it a little more Baltimore. And what seasoning is more ‘Baltimore’ than Old Bay?
Here’s how we did it (our additions in bold):
Recipe yields 8 nests
3 whole Medium Russet Potatoes
Salt And Pepper, to taste
8 whole Large Eggs
Non-stick Cooking Spray
Preparation (can be done the night before or morning of)
1. Preheat the oven to 400 degrees.
2. Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt, pepper, and Old Bay.
1. Preheat or increase oven temp to 425 degrees.
2. Spray a muffin pan generously with cooking spray.
3. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don’t press the potatoes firmly against the pan; they should sit lightly in the pan.)
4. Spray again (very lightly!) with cooking spray.
5. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they’re not browning, kick up the temp to 450.) Remove when the nests are golden brown.
6. Allow the nests to cool.
7. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don’t be concerned if some whites bake differently; no two nests will look alike!
8. Sprinkle a liberal amount of Old Bay on top of each egg while cooling.
9. Remove from the muffin pan with a spoon or fork and serve.