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Several hash browns stacked on a white plate with avocado.

Hash Brown Egg Nests with Avocado


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 nests 1x

Description

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.


Ingredients

Scale
  • 15 oz. frozen shredded hash browns, thawed
  • 1 1/4 cup cheddar cheese, shredded and divided
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 8 medium eggs
  • 2 slices cooked bacon, crumbled/2 tablespoons bacon bits
  • 1/2 tablespoon parsley, chopped
  • 2 avocados, sliced and chilled (optional)

Instructions

  1. Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.
  2. Grease a non-stick regular muffin pan and divide the hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
  3. Bake at 425°F or until the edges have browned and the cheese has melted, about 15 minutes.
  4. Crack a medium egg into each nest and season with salt and pepper to taste.
  5. Top with crumbled bacon, remaining 1/4 cup cheddar cheese and parsley.
  6. Bake at 350°F until the egg whites set, about 13 to 16 minutes.
  7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
  8. Dish and serve with chilled avocado slices (optional).

Notes

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.

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