Ingredients
* 15oz frozen shredded hash browns, thawed
* 1 1/4 cup cheddar cheese, shredded and divided
* 1 tablespoon olive oil
* Salt and pepper to taste
* 8 medium eggs
* 2 slices cooked bacon, crumbled/2 tablespoons bacon bits
* 1/2 tablespoon parsley, chopped
* 2 avocados, sliced and chilledDirection
1 Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.
2 Grease a non-stick regular muffin pan and divide the hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
3 Bake at 425°F or until the edges have browned and the cheese has melted, about 15minutes.
4 Crack a medium egg into each nest and season with salt and pepper to taste.
5 Top with crumbled bacon, remaining 1/4 cup cheddar cheese and parsley.
6 Bake at 350°F until the egg whites set, about 13 to 16 minutes.
7 Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
8 Dish and serve with chilled avocado slices (optional).
NOTES
If you don't have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds
YOU ARE READING
Ishamoha's Golden Kitchen
RandomA recipe has no soul, you as the cook must bring soul to the recipe...