Hashbrown and Egg Nests

Buttery and crispy hashbrown nests with light and fluffy scrambled eggs inside. Aren’t they cute?
I like cute food. Kids love this kind of food and you can make them healthy.
Feel free to fill these with whatever you want. Bacon, eggs, sausage, veggies, etc. It’s all yummy. Here’s how you do it:
Start by sauteing some onions in some butter. Lots of butter.
Now, we’re going to find some baked potatoes from the night before.
Now, grate those suckers up
So those onions should be lightly golden by now and very buttery….just how I like ‘em!
With some of that extra butter,  grease up your jumbo muffin tins.
Don’t be stingy. You want these little nests to be crunchy and buttery!
So the rest of the butter and onions will go into a bowl with the potatoes, an egg and salt and pepper. Don’t be stingy on the salt. Salt + Butter + Potatoes = best hashbrowns ever.
Mix the potatoes up and press them into those muffin tins. Bake these until the edges are all dark and golden.
After 2 minutes of cooling, they should come right out! Fill them with scrambled eggs, bacon, cheese or anything your little heart desires
 
Hashbrown & Egg Nests
yield: 6 nests, 3 servings
Ingredients:
3 tablespoons butter
1/3 cup diced onion
2 leftover baked potatoes
1 egg
salt & pepper, to taste
scrambled eggs

Directions:
Preheat oven to 400 degrees. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender, 5 minutes. Set aside. Grease 6 jumbo muffin tins with extra butter found in the skillet next to the onions. Grate baked potatoes into a large bowl. Stir in onions, remaining butter, egg, salt and pepper. Divide evenly between muffin tins and press evenly across the bottom and up the sides. Bake 15 minutes or until edges are dark brown and crispy. Cool 2 minutes and remove from pans. Fill with scrambled eggs and serve warm.
The family will adore you and beg for more so make sure you make some extras.