Name: Egg and Crispy Potato Nests
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 russet potato; 1 tsp oil; 6 eggs

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Egg and Crispy Potato Nests

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Ingredients

Warning0 allergens identified

Egg and Crispy Potato Nests

1 russet potato

1 tsp oil

6 eggs

Instructions

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Instructions

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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Tips & Tricks (5)

Squeeze Out Moisture 💧
After shredding russet potatoes, wrap them tightly in a clean kitchen towel and squeeze firmly to remove excess moisture, which prevents the nests from becoming soggy and ensures maximum crispiness.
Pre-Cook Potatoes Briefly 🥔
Parboil shredded potatoes for 2-3 minutes before frying to ensure the inside becomes tender and moist while the outside crisps up perfectly in the hot oil.
Use a Nest Mold 🎯
Invest in a potato nest mold or create one from a fine-mesh strainer to shape consistent, professional-looking nests that hold their form and cook evenly on all sides.
Oil Temperature Precision 🌡️
Maintain oil at exactly 350-375°F to achieve a golden, crispy exterior in 4-5 minutes without burning; use a thermometer to avoid guessing and ensure consistent results every time.
Cook Eggs Separately 🍳
Fry or poach your eggs in butter in a separate pan rather than directly on the hot potato nests, allowing you to control doneness independently and prevent the nests from becoming oily.