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Crispy Potato Nests with Runny Eggs

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A cozy and easy breakfast recipe featuring crispy potato nests that cradle runny eggs, delivering a perfect balance of crunchy texture and creamy yolk.

Ingredients

Scale
  • 2 medium russet potatoes, peeled and shredded
  • 4 large eggs, preferably room temperature
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly cracked black pepper, to taste
  • Fresh chives or parsley, finely chopped (optional)
  • 1/4 cup grated cheddar or parmesan cheese (optional)

Instructions

  1. Peel and shred the russet potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
  2. Transfer the dried shredded potatoes into a mixing bowl. Add garlic powder, onion powder, salt, and pepper. Toss to combine evenly.
  3. Place your skillet over medium heat and add the butter and olive oil. Let the butter melt completely and start to foam, but don’t let it burn.
  4. Take about 1/2 cup (approximately 80g) of the potato mixture and shape it into a small nest or cup shape directly in the skillet. Use your fingers or a spoon to create a little well in the center. Repeat to make 4 nests, leaving some space between each.
  5. Let the nests cook undisturbed for about 5-7 minutes until the bottoms are golden brown and crisp.
  6. Using a spatula, gently flip each nest. Cook the other side for another 5 minutes until golden and crispy.
  7. Crack one egg into the well of each nest. Reduce the heat to low and cover the skillet. Cook for 3-5 minutes, depending on how runny you want the yolk (about 4 minutes for perfect runny yolks).
  8. Once the eggs are set but yolks still runny, remove the skillet from heat. Sprinkle with chopped chives or parsley and a little cheese if desired. Serve immediately.

Notes

Squeeze out as much moisture as possible from shredded potatoes to ensure crispiness. Use a combination of butter and olive oil to prevent burning. Cook eggs covered on low heat for runny yolks. If nests are fragile, add a pinch of flour or a beaten egg to the potato mixture. You can finish eggs in a 375°F oven if preferred.

Nutrition

Keywords: crispy potato nests, runny eggs, easy breakfast, cozy breakfast, hashbrowns, skillet eggs, brunch recipe

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