This one takes time to make, friends.
A few time consuming steps.
I should have thought it more through and just made eggs.
Ingredient list is short:
Two large russet potatoes
24 eggs, large ones
salt and pepper to taste
Bake the potatoes at 400 degrees for around 45 minutes, until they are almost tender.
Once you pull them out of the oven and cool a little, peel them and then grate them.
Boost the oven up to 425 degrees.
Spray down some muffin tins before filling them with grated potatoes.
Make like a little boat.
Put them in the oven and bake for around 15 minutes.
You want them to have a golden brown color.
Pull them out.
Crack an egg and put it in each of the nests.
Bake for around 15 minutes, until your egg whites are white.
Cool and serve.
Make sure to season to your liking.
That sounds so delicious! I am a HUGE FAN of hash browns in the morning. One of my favourite things to eat out at a restaurant is the hash browns. I've never actually made them myself before.ReplyDelete
And can I say that I really love that picture of the eggs in the carton?! I really do.
Sounds scrumptious! Thanks for sharing!ReplyDelete
Delish. We crack an egg in the middle of a piece of bread and call it "holy toast.." This sounds much better.ReplyDelete
Your recipe has me salivating. I would have to top it off with lots of cheese!ReplyDelete
Good of you to use fresh baked potatoes instead of the frozen variety. Much more economical.ReplyDelete
Katy Trail Creations