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Breakfast » Scrambled Eggs in Potato Nests

Scrambled Eggs in Potato Nests

by Lynne Webb on May 1, 2020 (Updated June 28, 2021) // 8 Comments

Creamy scrambled eggs in potato nests are easy to make and include all the elements of a hearty breakfast in one neat little package.
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Scrambled eggs inside hash browned potato cup topped with bacon and garnished with chives.

Pretty to look at and easy to make, this scrambled egg and hash brown recipe is a nice dish to serve for a weekend or holiday brunch.

To make the hash brown nests we combine shredded potatoes with melted butter and press them into muffin tins to form cups. The recipe calls for freshly shredded potatoes, but the store-bought variety found in the refrigerator section can be used as well.

To serve, the potato nests are filled with scrambled eggs and topped with crumbled bacon and a sprinkling of fresh chives.

One of the things that’s key to making this dish a success is perfectly cooked scrambled eggs. Scrambled eggs are easy to make, but there are a few guidelines you can follow so they come out creamy and moist. Read on.

Tips for making perfect scrambled eggs

  • Whisk the eggs together with melted butter for about half a minute.
  • Use a nonstick pan and brush it with a little melted butter – no cooking spray.
  • Set the pan over low to medium-low heat.
  • Pour the eggs in and leave them alone until they start to set around the edges.
  • Use a silicone spatula to gently push the eggs from the edges to the center to form large, soft curds. Do not stir, flip or break the eggs up into small curds.
  • As soon as they form soft, shiny curds, remove the pan from the heat and let them sit for another minute before serving.
Plate with three potato nests filled with scrambled eggs and bacon

More scrambled egg recipes:

  • Scrambled Eggs with Smoked Salmon and Dill
  • Steak and Egg Burrito (from Eggland’s Best)
Scrambled Eggs in Hash Brown Nests

Scrambled Eggs in Hash Brown Nests

4.41 from 5 votes
  |  Leave a Review
Creamy scrambled eggs in potato nests are easy to make and include all the elements of a hearty breakfast in one neat little package.
Yield: 12 servings
Prep Time: 20 minutes mins
Cook Time : 25 minutes mins
Total Time : 45 minutes mins
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Ingredients 

  • 1-1/2 lbs Idaho potatoes, peeled and coarsely shredded (see notes)
  • Salt and freshly ground black pepper
  • 6 tablespoons butter, divided
  • 4 large eggs
  • 4 strips bacon, cooked and crumbled
  • 1 tablespoon fresh chives, chopped

Instructions 

  • Preheat oven to 400°F and lightly coat a standard-sized muffin tin with nonstick spray.
  • Place the shredded potatoes in a mixing bowl and season with salt and pepper.
  • Melt the butter in a small microwave-safe bowl, add 4 tablespoons to the shredded potatoes and combine well.
  • Divide the potatoes between the 12 muffin cups and, using your fingers, press them firmly to the sides and bottom to form little nests.
  • Bake until golden brown and crisp, 20 to 25 minutes.
  • Brush a little of the melted butter onto a nonstick pan and whisk the rest together with the eggs for about 30 seconds.
  • Place the pan over medium-low heat and after about a minute, add the eggs.
  • Leave the eggs undisturbed and wait for them to set (1/2 to 1 minute) before using a heat-proof spatula to begin gently pushing them from the edges of the pan toward the center.
  • Continue the process until the eggs have turned from a liquid to large, soft, shiny curds then remove from the heat immediately and set aside.
  • Do not stir, flip or break the eggs up into small curds.
  • Remove the potato nests from the oven and allow to cool for 5 minutes.
  • Carefully transfer the nests to a serving platter and spoon a portion of scrambled eggs into each one.
  • Top with crumbled bacon and a sprinkling of chives.

Recipe Notes

Make this recipe even easier by substituting a 20-ounce package of store-bought, refrigerated hash browns for the freshly shredded potatoes.

Nutrition Information

Nutrition Facts
Scrambled Eggs in Hash Brown Nests
Amount per Serving
Calories
168
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
4
g
Cholesterol
 
82
mg
27
%
Sodium
 
230
mg
10
%
Carbohydrates
 
16
g
5
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Breakfast & Brunch
 | 
Cuisine: American

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Comments

  1. Meg says

    October 4, 2021 at 9:33 pm

    Can you make nests in advance? 

    Reply
    • Lynne Webb says

      October 5, 2021 at 7:34 pm

      I think it would be perfectly fine to make the nests ahead. I would reheat them in a preheated 350°F oven for about 10 minutes.

      Reply
  2. Barbara says

    March 27, 2021 at 9:36 am

    Do you thaw the frozen hash browns first if you use them?

    Reply
    • Lynne Webb says

      March 28, 2021 at 9:47 am

      Hi Barbara,
      I haven’t used frozen hash browns yet myself, but yes, I would defrost them first. If they were still very cold, they would immediately solidify the melted butter when you add it and you wouldn’t be able to combine the two ingredients properly. If you spread the hash browns out on a baking sheet, it shouldn’t take very long for them to thaw.

      Reply
  3. Gousseau Jeanne says

    May 8, 2020 at 10:37 am

     Should you squeeze the water out of the shredded potatoes before placing them in the muffin cups?

    Reply
    • Lynne Webb says

      May 9, 2020 at 5:20 pm

      Hi Jeanne,
      It depends on what type of potatoes you are using. Some give off more liquid than others, but yes, I would use a kitchen towel or cheesecloth to squeeze out or blot excess liquid. You bring up a good point and I will add it to the instructions. Thank you.

      Reply
  4. Elizabeth says

    July 19, 2018 at 2:58 pm

    4 stars
    This recipe takes a bit of work ~but the result is worth it !!

    Reply
  5. Elizabeth says

    July 19, 2018 at 2:58 pm

    4 stars
    This recipe takes a bit of work ~but the result is worth it !!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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