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Every year I put together a fun Easter brunch to enjoy after the kids have run around the backyard collecting eggs full of treasures. I rarely put out the same thing, although there are normally a few staples such as bakery items (croissants are a favorite) and fresh fruit, and I always put out a homemade hot dish.
These shredded hash brown breakfast nests filled with egg and bacon are perfect for a pot luck or brunch with family and friends.
- Ore-Ida Shredded Hash Brown Potatoes
- Bacon - 1 piece for every 3 hash brown nest
- Large Egg - 1 per hash brown nest
- Fresh Thyme
- Pinch salt and pepper
Pre-heat the oven to 375F.
Spray a muffin pan with a non-stick spray.
Grill your bacon and set it aside to cool a little. Once cooled dice it into small pieces.
Defrost the Ore-Ida Shredded Hash Brown Potatoes a little. Press them into the base of the muffin pan, making sure they go up the sides, hanging over the top a little and leave a well in the center. Pop them into the oven for about 20 minutes, or until the tips of the potatoes have browned a little.
Pop the muffin pan back into the oven for about 10 minutes, or until the egg whites are cooked and the yolk is just a little runny, if it's too runny, you'll have trouble getting your nests out of the pan.
Use a metal spoon to ease the sides of the hash brown nest away from the sides of the muffin pan and then very carefully ease the nest out.
You can find Ore-Ida Shredded Hash Brown Potatoes in the Frozen Foods aisle at Walmart.
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