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October 2004 Issue
Breakfast Nests
by Ronda L. Halpin
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My sister is a self-ascribed potato lover and this morning recipe was put together in her honor. It combines the delightful crunch of lightly seasoned hash browns with the creamy goodness of an over-medium egg.

How do you successfully put together such a dish? It's simple, actually. You just start your hash browns first and form a hole in the center of a generous pile. Just before they are finished on the first side, you crack an egg into the hole and let it cook for about 1 minute before carefully flipping the entire pile. A very thin spatula with a large surface will help a lot with this step. Then you finish cooking the hash browns and the egg will be done right on time! Ta-da! You've got breakfast for the potato lover in your life!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Breakfast Nests

  • 1 T. olive oil
  • 2 cups frozen hash browns
  • 2 T. finely diced onion
  • 2 eggs
  • Pinch paprika
  • Salt and pepper, to taste
Heat the olive oil in a large skillet over medium-high heat. Add the hash browns and separate them into two equally-sized circular portions, each about 4-5 inches across.

Sprinkle each portion with one tablespoon of finely diced onion and carefully press the potatoes in the center apart to form a hole about 1 inch across. Cook over medium heat for about 3 minutes.

Carefully crack an egg into each hole in the potatoes and cook for 1 minute. Using a large spatula, carefully flip the potatoes and egg over and cook an additional 2 minutes before removing from the pan to a serving plate. Sprinkle with paprika, salt and pepper before serving.

  • Yields: 2 servings
  • Preparation Time: 15 minutes
 



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