What I love about Fried Egg and Potato Nests
These Fried Egg and Potato Nests are a frequent go-to in our house—and for good reason. They come together quickly, taste absolutely incredible, and of course, they’re naturally gluten-free! I’ve shared these little breakfast nests on my Instagram stories for a while now, and many of you have started making them on repeat—which I love to see!
The recipe keeps things simple with just three main ingredients: potatoes, cheese, and eggs. Personally, I’ve always struggled with eggs—the texture can be tricky for me. So, I’m constantly finding new ways to prepare them to keep them enjoyable. When I first tried these nests and actually loved them, they immediately earned a spot in my regular breakfast rotation.
Also, did you know that organic, pasture-raised eggs count as a superfood? They deliver a powerful dose of nutrients, which makes them a smart addition to your diet. So if you struggle with eggs too, I really encourage you to give this recipe a try.
To finish things off, I like to sprinkle chopped chives on top for an extra pop of flavour and colour. One of the reasons these nests turn out so amazing is because of the freshly grated potato. I don’t recommend using frozen hash browns—they hold too much moisture and just don’t crisp up the same way. Plus, it only takes a few seconds to grate your own, and the difference is absolutely worth it!
What you will need to make Fried Egg and Potato Nests
Here’s a list of ingredients that you will need:
- Potato – Russet potatoes work best for this recipe! Be sure to wash them thoroughly before grating them.
- Cheddar – Medium white or orange cheddar is recommended for these Fried Egg and Potato Nests but if you like gouda, sharp cheddar or even mozzarella – go for it!
- Eggs – If you can find organic, pasture-raised eggs, those will be the most nutrient-dense.
- Chives – Chives add a little flavour as well as colour to this dish. You can buy these at the store, but they’re also so easy to grow in your garden! Give it a try if you haven’t before
Fried Egg and Potato Nests
Equipment
- 1 Skillet with a lid
- 1 Box Grater
Ingredients
- avocado oil for frying
- 1 1/2 cups shredded russet potato
- 1 cup shredded cheddar cheese
- 2 organic free-range eggs
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- fresh chives for serving
Instructions
- With your hands, squeeze out as much liquid as you can from the potato and set it aside.
- Add avocado oil to a skillet 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 shredded potato to make 2 nests in the same pan. 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 heat 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!
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