Weekend breakfasts are my absolute favorite. Since I have basically The Same Breakfast every weekday morning, when Sat. & Sun. roll around…I want something festive, something different, something fun & exciting! Last weekend, in searching for new breakfast/brunch ideas, I came across this delightful recipe. It was so yummy & successful that I’m going to make it again this weekend! Enjoy!
Makes 4
Ingredients
- 1-1/2 – 2 c russet potatoes, shredded (see NOTE below)
- 1 T olive oil
- 1/2 t fresh rosemary, chopped (could also use parsley, tarragon or basil)
- Salt & Pepper
- 2 slices prosciutto, halved crosswise
- 4 eggs, at room temperature
- 1 T chopped fresh chives
Put shredded potatoes in a clean kitchen towel or paper towels & wring the towel to remove as much liquid as possible. Repeat procedure 1-2 more times with clean, dry towels. (This step is VERY important. The drier the potatoes…the less they’ll stick…and the easier they’ll come out!)
Transfer potatoes to a large bowl; stir in oil, rosemary, pepper & salt until combined. Divide the mixture among the muffin cups or ramekins. Press the mixture into the bottom & up the sides to form a nest.
Bake the potato nests until golden brown on the bottom & edges, about 30 min.
Lay 1 piece of prosciutto into each hash brown nest, letting it overhang the edges. Crack an egg into each nest.
Bake until the eggs are cooked to desired doneness, 10-15 min for medium or 15-18 min for hard. Let cool in the pan for 5 min. Run a butter knife around the edges of each nest a few times to loosen completely & then lift them out of the tin. Serve sprinkled with chives. So fun!
NOTE:
- The amount of shredded potatoes that you’ll need is based on the size of your baking vessel. I used ramekins…my ramekins are pretty small…so I only needed about 1 c of potatoes.
Picture & recipe adapted from Baked Eggs in Prosciutto-Hash Brown Cups – Zero Calorie Recipes.