Hash Brown Egg Nests

Name: Hash Brown Egg Nests
Ingredients: 1 bag (30 oz.) frozen hash browns, thawed overnight in refrigerator; 1/4 cup olive oil; 1/2 cup flour; About 1 tsp. kosher salt; About 1/2 tsp. pepper; Butter and flour for the pan; 12 large eggs; 3 ounces thinly sliced prosciutto, torn into very small pieces; 1 cup shredded gruyere cheese; 2 tablespoons chopped flat-leaf parsley; Hot sauce (optional)

11 ingredients

2 steps

Ingredients

1 bag (30 oz.) frozen hash browns, thawed overnight in refrigerator
1/4 cup olive oil
1/2 cup flour
About 1 tsp. kosher salt
About 1/2 tsp. pepper
Butter and flour for the pan
12 large eggs
3 ounces thinly sliced prosciutto, torn into very small pieces
1 cup shredded gruyere cheese
2 tablespoons chopped flat-leaf parsley
Hot sauce (optional)

Directions

1

Preheat oven to 425°. In a large bowl, toss hash browns with oil, flour, 1 tsp. salt, and 1/2 tsp. pepper. Butter and flour two 6-cup jumbo muffin pans and divide hash browns evenly among cups, pressing into the bottoms and up sides of cups.
2

Bake until hash browns are beginning to brown on edges, 30 to 35 minutes. Reduce oven temperature to 325°. Sprinkle about half of prosciutto and gruyere evenly among nests. Crack an egg into each nest, then sprinkle remaining prosciutto and gruyere over the tops of eggs. Sprinkle with parsley and salt and pepper to taste. Bake until eggs are just set, 15 to 18 minutes. To serve, gently slide each nest out of the pan with a knife. Set on plates and serve with hot sauce if you like.