Eggs in Hash Nests with Corn Muffins
Start your morning on a hearty and flavorful note with this delightful recipe for Eggs in Hash Nests with Corn Muffins. Perfect for breakfast or brunch, this dish combines golden, crispy potato "nests" filled with perfectly baked eggs alongside tender, sweet corn muffins for a satisfying, well-rounded meal. The shredded russet potatoes are seasoned and baked into adorable nest-like cups, offering a fun and creative way to serve eggs with runny yolks or firm whites, depending on your preference. Meanwhile, the homemade corn muffins, crafted with a simple batter of cornmeal, flour, and a touch of sugar, bake to fluffy perfection alongside the nests. Easy to make and ideal for a cozy family gathering or special occasion, this recipe delivers both comfort and creativity on a single plate.
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Recipe Information
Ingredients
- 3 medium (peeled and shredded) Russet potatoes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 6 large Eggs
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt (for muffins)
- 1 tablespoon Sugar
- 1 cup Milk
- 2 tablespoons Vegetable oil
- 1 large Egg (for muffin batter)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin well.
Peel and shred the russet potatoes using a box grater or food processor. Wrap the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the shredded potatoes with 1 teaspoon of salt and 1 teaspoon of black pepper.
Divide the shredded potatoes evenly between 6 cups of the muffin tin, pressing them firmly into the bottoms and up the sides to create 'nests.' Drizzle the olive oil evenly over the potato nests.
Bake the potato nests in the preheated oven for 15 minutes, or until the edges begin to turn golden and crisp.
Carefully crack an egg into each potato nest. Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
While the nests are baking, prepare the corn muffin batter. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, 1 teaspoon of salt, and 1 tablespoon of sugar.
In another bowl, whisk together the milk, vegetable oil, and 1 egg. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Spoon the batter into the remaining 6 cups of the muffin tin, filling each about 2/3 of the way full.
Bake the corn muffins alongside the eggs in hash nests for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow both the potato nests and corn muffins to cool slightly before removing them from the tin. Serve the eggs in hash nests warm, accompanied by the corn muffins.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
