This recipe for Grated Potato Nests with Poached Eggs is really all show. I’ve simply taken my recipe for Hash Brown Casserole and given it a makeover for the upcoming holidays. This dish is perfect for a Breakfast-for-Dinner meal, brunch, Easter morning or any other time. And you don’t have to use poached eggs; scrambled or fried work, too! When you don’t want to get fancy with it, just bake the potatoes in a casserole and you have a fabulous side dish!
The grated potato recipe is my version of hash brown casserole, and it’s simple to prepare. I prefer to use fresh grated potatoes. But take some help from the grocery store and buy a bag of fresh grated potatoes in the refrigerator section if you don’t want to grate your own. You can use frozen hash brown potatoes, but you’ll want to thaw them first.
The potatoes are combined with green onion, sour cream, cheddar cheese, some garlic powder, salt and pepper, and a titch of cayenne. For this presentation, I just mounded up the servings on a baking sheet I’d lined with a baker’s mat (you could use parchment paper, too). Then I made an indentation in the top of the potatoes that would hold the eggs once the potatoes are baked.
The potatoes are then baked for about 30 minutes (40 minutes if you’re baking them as a casserole). Topped with your favorite egg (poached, scrambled or fried), you’ve got a quick, easy, meatless entrée for supper, or brunch.
I have given you the most fabulous technique for poaching eggs previously. That post can be found here. No matter if you’re making a lot of poached eggs, or only a few, you do want to use an ice water bath and then reheat them, as shown in the post. Plunging the eggs into the iced water stops the cooking, so you get perfectly runny yolks every time.
And as I said, if you’re not a fan of runny yolks, scrambled or fried eggs will work beautifully for this presentation, too. Just make these! You’ll be sure to impress!
- 6 cups grated potatoes
- ½ cup diced green onion
- ½ cup sour cream
- ½ cup grated cheddar cheese
- 1 teaspoon garlic powder
- salt and ground black pepper, to taste
- pinch of cayenne pepper
- Preheat the oven to 375°F.
- Prepare a baking sheet with a silicone baking mat (or parchment paper) and set aside.
- Place all of the ingredients in a large bowl, stir to combine.*
- Place about 1½ cups of the mixture into a rounded mound on the baking sheet.
- Make an indentation in the top of the potato mound that will hold your eggs.
- Continue this process until you have four mounds and have used all of the potato mixture.
- Place the baking sheet in the oven and cook for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside.
- Remove from the oven.
- Using a spatula, remove the potato mounds to a plate, top with your favorite egg and sprinkle with chopped chives (if desired).
- Serve hot.