Fried Egg and Potato Nests
Fried Egg and Potato Nests
Feats your eyes on these beauties! These fried egg and potato nests have been a frequent go-to in our house for so many reasons. They’re super quick and easy to make, take hardly any time and taste out of this world! I mean, everybody loves a little crispy potato. I’ve been posting on instagram stories about these breakfast nests for quite some time and now some of my family members are making them on repeat as well. The bulk of the recipe is made up of only 3 ingredients:
russet potato
cheddar cheese
free-range eggs
Of course you’ll need a little sea salt and fresh ground pepper to finish them off. I also like to sprinkle some chives on top for extra flavour and colour. Also, one of the reasons that these nests are so amazing is due to the use of real, freshly grated potato, so I wouldn't recommend using frozen hash browns for this recipe. Plus, it only takes seconds to make your own; it’s worth it!
Fried Egg and Potato Nests
I’ve always had a hard time with eating eggs; the texture can throw me off so easily. I also find that I frequently have to switch up the way I prepare eggs in order to continue having them. So when I tried this recipe, and LOVED it, I made it a staple because it helps me to get eggs in my diet. Did you know that organic, free-range eggs are considered a superfood? They are absolutely loaded with nutrients. So, if you also have a hard time with eggs I highly recommend you try these potato and egg morsels and you will not regret it!
Fried Egg and Potato Nests
Ingredients
- 1 1/2 cups shredded russet potato
- 1 cup shredded cheddar cheese
- 2 organic, free-range eggs
- sea salt and fresh ground pepper
- fresh chives, for topping
- avocado oil, for frying
Instructions
- With your hands, squeeze out as much liquid as you can from the potato and set it aside.
- Add avocado oil to a nonstick pan and build the nests before turning on the heat. This will ensure that when you do turn on the heat the potato doesn't burn before the eggs cook.
- Use half of the mix to make 2 nests at a time. Make two mounds of potato in the pan and shape them into nests. Add the shredded cheddar cheese just around the edges of the nests.
- Crack an egg into the centre of each nest and season with salt and pepper.
- Turn on the heat to medium-high and cover the pan with a lid. Let the pan heat up and when you start to hear it sizzling let the nests cook for about 3-4 minutes. Check the eggs every 30 seconds after that to ensure they don't overcook.
- When the eggs are at your desired doneness, take the nests off of the heat and set them onto a plate. Garnish with chives and enjoy!
Notes
*One serving is equal to 2 egg and potato nests