Hashbrown & Egg Nests – a delicious recipe with Butter, Onion, Potatoes, Egg, Salt, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 400u00b0F. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender, 5 minutes. Set aside. Grease 6 jumbo muffin tins with extra butter found in the skillet next to the onions.
2
Grate baked potatoes into a large bowl. Stir in onions, remaining butter, egg, salt and pepper. Divide evenly between muffin tins and press evenly across the bottom and up the sides. Bake 15 minutes or until edges are dark brown and crispy. Cool 2 minutes and remove from pans.
3
Fill with scrambled eggs and serve warm.
4
Note: If potato mixture seems a little too loose, stir in 1 tablespoon all purpose flour. That will help keep the potato in place while baking and help crisp it up.
158
kcal
Calories
11
g
Fat
11
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 Tablespoons Butter, 1/3 cups Diced Onion, 2 whole Leftover Baked Potatoes, 1 whole Egg, and more.
Yes, Hashbrown & Egg Nests falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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