Crispy Cheesy Hash Brown Egg Nests

Yields: 2 Nests | Prep time: 10 mins | Cook time: 15-20 mins

The Base:

2 cups Shredded potatoes (freshly grated russets or thawed frozen hash browns)
1/2 cup Shredded Mozzarella or Sharp Cheddar cheese
1 tbsp Melted butter or olive oil
1/4 tsp Garlic powder
Salt & Pepper to taste

The Topping:

Prepare the Potatoes: If using fresh potatoes, grate them and then squeeze them dry using a clean kitchen towel. Removing the moisture is the secret to getting that golden-brown crunch seen in the photo.
Season and Mix: In a bowl, toss the shredded potatoes with the melted butter, garlic powder, salt, pepper, and the shredded cheese. The cheese acts as the “glue” for the nest.
Form the Nests:
- Skillet Method: Heat a non-stick skillet over medium heat. Divide the potato mixture into two piles. Flatten them slightly, then use a spoon to create a deep “well” or hole in the center of each.
- Oven Method: Greasing a large muffin tin or using a baking sheet, form the mixture into nests.
The First Crisp: Cook the potato nests for about 5–8 minutes on one side until the bottom is deeply golden and crispy. If using a skillet, carefully flip them, re-forming the “well” if it shifts.
Add the Egg: Crack one egg into the center of each potato nest. Lower the heat to medium-low.
The Finish: Cover the pan with a lid for 2–4 minutes. This traps the steam to set the egg whites while keeping the yolk runny. Remove from heat as soon as the whites are opaque.
Garnish: Slide the nests onto a plate. Top generously with fresh chives and an extra pinch of black pepper.

The Cheese Leak: Notice the melted cheese “drip” in your photo? To get that, sprinkle a little extra cheese around the outer rim of the egg right before you put the lid on the pan.
The Yolk Glow: For that high-gloss yolk look, ensure your eggs are room temperature before cracking them; they cook more evenly!