Elegantly rustic and perfectly simple, sweet potato hash brown nests are foolproof; a brunch hack that satisfies your creative spirit, and your rumbling tummy.
Potatoes and eggs are a two definitive brunch classics that never get old, regardless of how you prepare and serve them. In this sweet potato hash brown nest recipe, grated sweet potatoes coat the bottom and sides of muffin tins, with each “nest” conveniently cupping a cracked egg. Baked to a finish, the result is a light crust with crispy corners and a creamy and dense center that can be garnished however you choose.
I personal like a little Tabasco sauce and grated cheese on my eggs, so once these hash brown nests pop out of the oven, I go to town! You could also chop up fresh herbs – dill, rosemary, oregano, marjoram, thyme, or basil – or season with fragrant spices. These nests are made to be convenient and efficient vessels for you to exercise your add-in rights. Get creative!
Sweet Potato Hash Brown Nests
Makes 4 nests
- 1 medium sweet potato, washed and peeled
- 4 large eggs
- 1 tablespoon coconut oil
- Salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Grease 4 muffin tin cups with the coconut oil. Set aside.
Grate the sweet potato using a coarse cheese grater, using a large bowl as the base to catch the grated potato as it falls from the grater.
Use clean hands to line each muffin tin with the sweet potato, forming a cup. You may not need to use all of the grated potato. Make a fifth cup if need be, just make sure you have an extra egg on hand, too!
Place the tin in the oven and bake for about 5-10 minutes, or until lightly cooked. Remove the tin from the oven and crack an egg into each nest. Place the tin back into the oven and cook for another 15-20 minutes, or until the egg turns from transparent to white.
Allow the nests to cool lightly before carefully removing them from the tin. Season each with salt and pepper and serve!
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Potato Nests Image from Shutterstock