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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