Eggs in Hash Brown Nests
Ingredients
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12 ounces shredded hash brown potatoes
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1 teaspoon salt
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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¼ cup extra-virgin olive oil
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6 large eggs
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1 teaspoon flaky sea salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the rack in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Season the potatoes
Add the shredded potatoes to a medium bowl. Season the potatoes with the salt, garlic powder and pepper, and toss to combine. Add the oil and toss the potatoes until evenly coated in the oil and seasonings.
12 ounces shredded hash brown potatoes
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
measuring cups
medium bowl
measuring spoons
spatula
¼ cup extra-virgin olive oil
liquid measuring cup
Add the potatoes to the June Egg Pan
Evenly distribute the potatoes between the wells of the June Egg Pan, about ⅓ cup per well. Use your fingertips to spread the potatoes and pack them evenly in each well, pressing them up the sides of the wells to create a little nest. Patch any holes in the bottom or sides of the nest so the egg will stay on top of the hash browns when added. Tuck in any potato shreds that may be sticking up back into the nests to prevent them from burning.
June Egg Pan
Bake the hash browns
Carefully transfer the egg pan to the middle shelf of the oven. Cook the hash browns 22 minutes, until golden brown on the edges and beginning to turn golden brown on top. June will notify you when the hash browns are ready.
Add the eggs
When June notifies you, carefully remove the egg pan from the oven and set on a heat-proof surface or cooling rack. Keep the oven hot using the button below. Crack an egg into the center of each hash brown, being careful not to break the yolk. If preferred, crack the eggs into a small bowl and gently slide them into the nests, one at a time.
6 large eggs
cooling rack
Cook the eggs
Return the egg pan to the middle shelf of the oven. Cook the eggs 5 minutes, until the whites are just set and the yolks are still runny. If you prefer your eggs more cooked, follow on-screen instructions to continue cooking until the eggs are cooked to your liking.
Serve
Remove the egg pan from the oven and set on a heat-proof surface. Sprinkle the eggs with the flaky salt. Using a rubber spatula, gently lift each nest from the egg pan well and transfer to plates or a serving platter. Serve hot.
1 teaspoon flaky sea salt