Eggs in a Hash Brown Nest
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 4 Yukon gold potatoes
  • 1-2 tbsp Parmesan cheese (use more or less based on taste)
  • 1 egg, beaten (this goes in the potatoes)
  • 6 quail eggs or 2 chicken eggs (depends on preference)
  • salt and pepper to taste
  • 4-5 sprig rosemary, optional
Instructions
  1. Preheat oven to 350°/180°.
  2. Shred the potatoes using a box grater or food processor.
  3. In a medium sized bowl, add the shredded potatoes, Parmesan, egg and mix.
  4. Season with salt and pepper.
  5. Divide the mixture between two ramekins. Press down in the middle so you make a nest. If your potatoes are large, or you want the final product crispier, you may not use all of the mixture.
  6. Bake in the oven for 30-40 minutes, or until crisp and brown.
  7. Remove the ramekins from the oven.
  8. If you like the flavor of rosemary, break off a few small pieces from a sprig and scatter them on the potato.
  9. Add the eggs to the top of the potato nests. If using quail eggs put 3 in each. If using a chicken egg use one in each.
  10. Bake for 5-6 minutes for quail eggs, 6-7 for chicken eggs. (Or until it is done to your liking)
  11. Remove from the oven.
  12. Arrange the rosemary around the edge of the ramekin for garnish.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/10/05/eggs-hash-brown-nest/