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Hash Brown Nests with Scrambled Eggs by Chef Brent Clarkson.

 

A new era is unfolding with the start of spring at Tulalip Resort Casino’s Cedars Café. We will be serving an express breakfast buffet dining option Monday through Friday from 7 a.m. until 10 a.m. 

I am excited to showcase one of our new weekly special bite recipes for our express breakfast buffet. What I like about this recipe is it’s easy to prepare and tastes as good as it looks. These hash brown nests are the perfect dish for a weekend brunch! 

This recipe also allows the home chef to be very creative. They can add different types of cheese and meat options or seafood to the scrambled eggs. I am a big bacon fan, so I made them with cooked bacon and cheddar cheese. 

The hash brown nests are whimsical and fun to eat, and a delicious grab and go dish for the whole family.

Yields 12 portions

Ingredients

10 ounces pre-shredded hash brown potatoes

1 large egg, lightly beaten 

2 tablespoons flour

1\2 small sweet onion, finely chopped

4 ounces cooked sausage meat, crumbled 

1 cup parmesan cheese, grated

Salt and freshly ground black pepper to taste 

6 large eggs, prepared scrambled 

Fresh chives for garnish 

Making the nests and eggs

  • Preheat oven to 400 degrees F.
  • Lightly spray a 12-cup muffin tin with non-stick cooking spray. 
  • In a large bowl, mix together the hash brown potatoes, lightly beaten egg, flour, sweet onion, cooked sausage meat, parmesan cheese and salt and freshly ground black pepper. 
  • Spoon potato mixture into the prepared muffin cups until about 1/3 full. Press the potato mixture down in the middle and up the sides of each cup. 
  • Place in the oven and bake until golden brown, about 25-35 minutes.
  • While the potato nests are baking, take the 6 large eggs and scrabble them to the desired doneness.  

To serve

Spoon equal amounts of the scrambled eggs into each nest cup and garnish with fresh chives.

 

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