Hash brown egg nests with ham and cheese

 

Denver hash-brown egg nests

Adapted from Rachael Ray Every Day, April 2017

Ingredients

2 tablespoons butter

16 ounces frozen hash browns

1½ teaspoon smoked paprika

2 ouces sliced ham, chopped

½ cup grated cheddar

8 eggs

2 ounces drained pimientos, sliced

2 green onions, chopped

Method

Preheat oven to 350 degrees. Grease 8 muffin cups with cooking spray or with butter.

Heat 2 tablespoons of butter in a large skillet. Add hash browns and cooked until browned and dry. Sprinkle with paprika. Season with salt and pepper.

Divide hash browns among 8 muffin cups. Press into bottom and sides to make a nest that leaves as much room as possible. Spray with additional cooking spray. Broil until browned. 

Remove from oven. Divide ham and cheddar among muffin tins, pushing down well. Crack each egg into a custard cup and then carefully transfer it to the muffin tins. Top with pimientos and bake at 350 for 10 to 15 minutes until whites are set. Remove from muffin pans and garnish with onions.

Rating: Just a step above OK, and rather putsy compared to their return on time investment. What's the point of using convenience foods if the result isn't that convenient? Better to bake the hash browns and use the remaining ingredients to make scrambled eggs. Or better yet, make these egg cups.

Or I might try again with this Martha Stewart recipe that looks promising.