In a large bowl combine the hash browns ½ cup cheese and salt pepper. Mix the eggs cream salt pepper parsley scallions and cheese.
1 tablespoon fresh chopped rosemary or 2 teaspoons dried.
Egg nests with frozen hash browns. Sprinkle evenly with remaining 14 teaspoon salt and 18 teaspoon pepper. Melt the butter in a large non-stick skillet over medium-low heat and pour in the eggs. Heres how to make them.
Mix the shredded hash browns 1 cup of cheddar cheese olive oil and salt and pepper to taste in a mixing bowl. Garnish with thyme if desired. In the center of each hash brown nest add a teaspoon of grated cheese and then top with one egg.
15 ounces frozen shredded hash browns thawed 1½ cups cheddar cheese shredded 2 tablespoons olive oil 8-12 medium eggs depending on muffin tin. Add sausage mixture and pour into hash brown cups. Cool slightly run a thin knife around the hash brown.
Bake for an additional 10 minutes and until whites are set but yolks still appear soft. Crack an egg into each nest then sprinkle remaining prosciutto and gruyère over the tops of eggs. Grease a non-stick regular muffin pan and divide the hash brown mixture.
Allow to cool for 2 minutes in pan. Stir until eggs are set. 2 teaspoons hot smoked paprika.
Bake until eggs reach desired degree of doneness approximately 12 minutes for over-medium yolks. Turn oven down to 350F and bake for an additional 20-25 minutes or until eggs are set. You can see how much the potatoes shrink up.
6 cups frozen hash brown potatoes completely thawed. While the potatoes are baking whisk the eggs cream milk and salt in a large bowl. Butter and Onion Grease your muffin tin with butter and onionsThis adds flavor and the perfect setting for potatoes to.
Crack one egg into each hash brown nest in pan.