Baked Cheddar Potatoes And Egg Nests
Servings 4
INGREDIENTS:
3 tablespoons unsalted butter (a little more won’t hurt)
1 1/2 pounds red-skinned potatoes, finely diced(can use frozen thawed hash brown potatoes)
2 teaspoons garlic powder
seasoned salt and freshly ground black pepper, to taste
cayenne pepper, to taste (optional)
2 to 3 tablespoons fresh minced parsley
8 large eggs
1 cup shredded cheddar cheese, divided
INSTRUCTIONS:————————————
Preheat the oven to 400 degrees F.
Melt the butter in a large cast iron skillet over medium heat.
Add the potatoes and cook, stirring occasionally until tender and brown (about 15 minutes) seasoning with seasoned salt, black pepper, garlic powder and cayenne about halfway through).
Stir in the parsley and remove from the heat.
Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each nest then season the eggs with white salt and pepper.
Bake until the egg whites are cooked and the yolks are still runny (about 10 minutes).
Sprinkle the cheese over the eggs and continue baking until it just melts (about 1 minute more).
Serve immediately.
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Kitten’s Twice Baked Freezer Potatoes (OAMC)
Kitten’s Fluffy Mashed Potatoes (Make Ahead)
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