Hash Brown Nests (see full recipe for Eggs Florentine in Hash Brown Nests on the Ktchn)
2 cups thawed hash browns
1/2 cup grated Parmesan cheese
1 1/4 teaspoons kosher salt
Freshly ground black pepper, to taste
2 eggs (optional)
For the hash brown nests, preheat oven to 425°. Generously grease a muffin pan with cooking spray.
Combine the hash browns, Parmesan, salt, and pepper in a large bowl. (Note: for a more “substantial” nest, add two eggs to the mix.) Fill 8 tins with 1/4 cup each of packed hash brown mixture. Bake for 35 – 40 minutes until crisp and golden brown. Allow to cool for a couple of minutes; then carefully remove from the tins. Turn oven to the lowest setting and keep the nests warm, if necessary.