Description

You can have your hash browns and eggs too all in one basket! Well, it is more of a nest. But you get the picture. Fresh hash browns, cheddar cheese, eggs, garlic and shallots combined make a fantastically delicious breakfast in no time!

Ingredients

• 2 russet potatoes, peeled
• 1/2 t. Kosher salt
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 t. freshly ground pepper, divided
• 1/4 t. ground paprika
• 1/4 c. sharp cheddar cheese, shredded
• 8 medium eggs

Steps

1. Generously grease a muffin tin and set aside. Shred the potatoes with a grater and transfer them to a bowl; sprinkle with the salt and allow it to sit for 10 minutes. Gather the potatoes in the center of a cheese cloth (or a lot of paper towels) and wring the potatoes dry, removing the excess water. There will be a lot.
2. Transfer the dried, shredded potato back to the bowl and add the shallot, garlic, 1/2 teaspoon pepper and paprika. Mix until combined.
3. Preheat the oven to 400 degrees. Spoon about 2 tablespoons of the potato mixture into each muffin cup, being sure to line the bottom and the sides. Since the potatoes will shrink when baked, make sure you go all the way to the top of the muffin tin when lining the sides. Bake for 10-15 minutes, and until the outer sides appear lightly golden brown.