When it comes to making the ideal brunch dish, there are few people who do it better than the Pioneer Woman. On her website, she has revealed one of her favorite brunch items that puts all the goods in one basket – in the best way possible. It involves crispy potatoes, your favorite breakfast meat, and fluffy eggs. Not only are these delectable egg hash brown nests one of the best things you’ll find on the breakfast table – they’re satisfying and substantial enough to fill your stomach for hours.
On her website, the Pioneer Woman shared this recipe a few years ago. In the article, she wrote: “I will say, when I first decided to try these out, I was excited. I’d seen different iterations of the little cutie-pies, and I figured they’d be a piece of cake to whip up. But in fact, I had to go through quite a bit of trial and error before I cracked the dang code. And by the time I figured it all out, I think I’d shaved a good seven months off of my life expectancy.”
While this recipe is sure to delight your taste buds, its decadence might not be so good for your waistline. But if you care more about how food taste than what it is doing to your body, you’ve really got to whip this one up for your next breakfast or brunch. It’s something you have to try. You don’t have just to trust me. The pioneer woman says so!
First, bake a few potatoes. You don’t want to use frozen hash browns for this recipe – they simply don’t work. Bake until the potato is almost tender enough to eat, but not quite.
After they’ve baked, let them cool completely. Overnight is the best. Then peel them with a paring knife and grate them with the largest grating size on your grater.
Then season the potatoes generously with salt and pepper. You can’t go wrong with that. Use your hands. Get up in there! You want these bad boys seasoned all the way through.
Spray down your muffin tin, so they don’t stick. Then plop about a ¼ cup of potatoes into each muffin cup. Then press the center to create a “nest” hole. The potato might spill over the edge a bit. That’s the way it should be.
Sprinkle more salt & pepper, spray them with oil, then bake for about 20-25 minutes in a hot oven. They’ll be crispy when done.
Let them cool and then crack an egg into each of them and bake an additional 10-15 minutes.
These rustic breakfast items are wonderful because you can eat them in a few bites and they’re substantial. You’re going to satisfy yourself and your guests if you make these the way the Pioneer Woman suggests. She doesn’t disappoint when it comes to dishes like this.
Is this the type of brunch item you’d want to include on your breakfast table? What do you think about the way these look in the pictures?
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