Potato and Egg Nests Recipe
How to make Potato and Egg Nests
Method
- Preheat the oven to 200°C (or 180°C fan-forced). Grease a standard 12 cup muffin pan or you can line with strips of baking paper.
- Grate potatoes, using larger hols in your grater. Use a paper towel to squeeze out all the liquid until the mixture is as dry as possible, then place it in a bowl. Add chopped spring onion.
- Add flour, egg, herbs, parmesan cheese and season with salt and pepper.
- Mix until well combined. Aneardd a little more flour (or dry breadcrumbs) if the mixture is too wet.
- Into the muffin pan, evenly divide the mixture between the muffin cups. Use a small spoon to press the mixture against the bottom and up the sides. Use the spoon to make a well in the centre, for the filling.
- Bake the nests for 30 minutes, or until the centre has a little colour and the edges are golden and crispy. Let the nests cool in the pan for about 5 minutes, then remove.
- Meanwhile hard boil the eggs by placing them in cold water, bring to boil and cook for 8-10 minutes, to your liking. Cool the eggs then peel.
- To serve, top each potato nest with hard boiled eggs. Garnish with dill, if using. Serve warm.