Hashbrown Egg Nests

These egg breakfasts are super festive and crazy easy to make. Our recipe calls for homemade shredded hashbrowns but by all means make it even easier for yourself and buy the frozen pack to use instead. Who are we to judge?

Prep Time: 30 minutes

Cook Time: 45 minutes

Serving Size: 6 cups

Ingredients

• 1-2 Large Russett Potatoes

• 6 Eggs

• 2-3 Tsp. JamDinners Signature Blend

• Pepper to taste

• Cooking Spray

Directions

• Shred the potatoes using a cheese grater and place in a large bowl with cold water. Allow them to sit in the water a few minutes for the starch to come out. Drain the water and repeat those steps 1-2 more times to ensure all the starch is removed.

• Lay the potatoes out on paper towel to dry completely. Once completely dry season as desired and mix well.

• Pre-heat oven to 425F degrees. Heavily spray a 6 hole muffin tin with cooking spray and then press the hashbrowns into the bottom and sides of the cups.

• Bake these for 20-25 minutes or until the hashbrowns are cooking and start to become golden brown. Remove from the oven and reduce heat to 350F degrees.

• Crack a single egg into each cup and lightly season with pepper. Return to the oven and back 20-25 minutes. Remove from oven and serve with fresh chopped green onion and/or ketchup and hot sauce.