Name: Egg and Crispy Potato Nests
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 6 servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Peel the potato and grate it on the large holes of a box grater.

Place the grated potato on a kitchen towel or paper towel, wrap it up, and squeeze out all the water. Make sure the potatoes are very dry.

Heat the oil in a saute pan over medium heat.

Add 1/4 cup of the grated potatoes to the pan, adding as many as will fit, and make a hole in the center of each.

Cook for 3 minutes, flip, then crack an egg into each potato nest and cook an additional 3 minutes, until the potatoes and eggs are cooked and set.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Squeeze Out Excess Moisture 💧
After shredding russet potatoes, wrap them tightly in a clean kitchen towel and squeeze firmly to remove as much moisture as possible—this is crucial for achieving maximum crispiness and preventing soggy nests.
Pre-Heat Oil to the Right Temperature 🌡️
Heat your oil to 350-375°F before adding potatoes; use a thermometer to ensure consistency, as this temperature creates the perfect golden crust while keeping the inside tender without burning.
Create Structure with a Nesting Technique 🪺
Use a nest-shaped mold or form the potatoes directly in the hot oil, pressing them firmly against the sides of your pan to create a sturdy cup that holds the egg without collapsing.
Season Potatoes Before Cooking 🧂
Toss shredded potatoes with salt and pepper immediately after squeezing them dry, allowing the seasonings to adhere better and distribute evenly throughout the crispy nest.
Cook Eggs to Order After Potatoes Peak 🥚
Wait until your potato nest reaches peak crispiness (3-4 minutes) before gently cracking the egg into the center, ensuring the egg cooks perfectly while the potatoes remain at their crunchiest.