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8 years ago
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3:13
2018
8 years ago
Ree bakes eggs for her Sunday brunch using shredded potatoes as an adorable "nest."
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Eggs in Hash Brown Cups
Recipe courtesy of Ree Drummond
Total: 1 hr 50 min
Active: 15 min
Yield: 12 servings
Level: Easy
Ingredients
6 to 8 medium russet potatoes
Salt and ground pepper
Nonstick cooking spray
24 large eggs
Directions
Preheat the oven to 400 degrees F.
Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
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How to Make Ree's Baked Eggs in Potato Nests | The Pioneer Woman | Food Network
https://youtu.be/RkHSbWcNd3M
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