Crispy potato nests are a great technique to have on-hand to serve your favorite appetizers or breakfasts. Use the recipe below to make a base in which to nestle a poached egg, an omelet, or sautéed veggies.
The key to successfully making these potato nests is to par-cook the potatoes. This will release the starch you need to ensure that they hold together, and it will also make sure that the potatoes are cooked through. When they're baked for 25 minutes in a very hot oven, they'll get nice and crispy. At this point, you can fill them with whatever you like!
Crispy Potato Nests
12
15 minutes
1 hour
1 hour 15 minutes
1 1/2 pounds russet potatoes, washed
1 tablespoon neutral oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Bring a large pot of water to a boil, and add the unpeeled potatoes. Cook for 20 minutes, or until just cooked but still firm. Drain, rinse under cold water, and chill until cold, about 1 hour. (This step can be completed in advance!)
When ready to bake, preheat the oven to 425 degrees. Peel and grate the potatoes, then toss with the oil, salt, and pepper.
Divide the potato mixture evenly among 12 muffin tin cups. Press down, forming the mixture into a cup that extends past the rim. (Be sure to leave the bottom quite thick to ensure that it holds together.)
Bake for 30-35 minutes, until nice and golden brown.
Remove from the oven and allow to cool completely before adding topping of choice. (The nests can be reheated in the oven just before serving, if you like!)
Pro-Tip: Top with fried egg, cut in circular shape around yolk.