10/03/2024
Hash Brown Brekkie Nests
A cute and tasty brekkie idea that will make anyone's morning!
Makes:
4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
- 2 large potatoes (Royal Blue or Desiree)
- sea salt and pepper, to taste
- 4 large eggs
- 2 tablespoons finely chopped herbs
- 1/4 cup plain flour
- extra light olive oil or vegetable oil, for frying
- corn or tomato relish, for serving
Method
- Peel and grate the potatoes. Place in a colander and rinse well under cold running water. Squeeze out as much moisture as possible and allow to drain.
- Carefully separate the eggs, use the shell to keep each yolk separate, add 2 egg whites to a mixing bowl and keep the rest for another use.
- Add grated potatoes, herbs and 2 teaspoons salt to the egg whites and mix well.
- Heat 1/2 cup oil in a large non-stick frypan and create four ring-shaped ‘nests’ of mixture, ensuring the centre hole is large enough for the yolk. Fry each nest until golden on one side, flip over and position a yolk in the centre of each. Cook until the underside is golden, spooning some of the cooking oil over the yolks, and until the yolk is cooked but still runny. Remove and drain on paper towel.
- Sprinkle with herbs and serve with relish.
Tips
- Use leftover egg whites to make meringues.
- STYLING Lean nests on top of each other and sprinkle with chopped herbs and herb leaves, sprinkling with sea salt and freshly ground black pepper.
- DRINK Freshly squeezed orange juice
New Recipes
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
You may also like
- Main Courses ·
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
- Main Courses ·
Chicken and Fennel Paella Verde
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
- Main Courses ·
Mexi-Bake
This easy tex-mex flavoured bake makes for a satisfying midweek dinner and also freezes well.
- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
- Barbeque ·
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
Garlic and Oregano Pork Short Ribs
Slow cooking the pork short ribs in this tasty marinade before finishing on the grill is the secret to charred ribs that also fall off the bone.
- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.
- Mains & Accompaniments ·
Heirloom Tomato, Zucchini and Manchego Tart
A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.
- Savouries ·
Pumpkin, Pecan and Parsley Swirls
Give these little savoury swirls a whirl!
- Desserts ·
Coconut Crème Brûlée Pots
This classic French dessert gets a modern makeover using coconut milk instead of cream which makes it both decadent and dairy-free!