Mothers Day egg hash brown closeupThere’s more to eggs than chocolate!  And if you try these mouth-watering Hash Brown Egg Nests, we think you’ll agree they could even be better!

Perfect for brunch if your idea of Easter is a more relaxed affair, or for treating mum on Mother’s Day.

How many does it serve? 8
What is the prep time? 10
What is the cooking time? 30

What you’ll need:

  • 4 large white potatoes, peeled
  • 110g Cheddar, grated
  • 1 tbsp olive oil
  • 8 medium eggs
  • Salt and pepper to taste
  • 2 slices cooked streaky bacon, roughly chopped
  • ½ tbsp. curly parsley, finely chopped
  • 2 avocados, chilled
  • 50g watercress

What you do:

  1. Finely grate the potatoes and into a bowl then cover with cold water and allow to sit for a few minutes.  Rinse in a colander and squeeze out any excess moisture before returning to the bowl.  Add 100g of the cheddar and the olive oil.  Season generously with salt and pepper and mix well.
  2. Take an eighth of the potato mixture in your hand at a time and squeeze out any further moisture before pressing into the tin.  Use your fingers to pack the mix in tightly.  Try to encourage some bits of potato to stick up above the edges as this is what will make the finished products look like nests.
  3. Bake at 190°C for about 20 minutes or until the edges have browned.  Crack an egg into each nest then season with salt and pepper. Next scatter over the chopped bacon and remaining 10g of cheese.  Place back into the oven and cook until the egg white has set.  Check after 10 minutes then regularly (every minute or so) to make sure that the yolks do not over-cook.
  4. Allow the nests to cool in the tray, then gently slide a knife around the edges of each nest before using a fork or small pallet knife to lift out of the pan. 
  5. Slice the avocados at the last minute then serve with the warm nests on a bed of watercress.

Recipe provided to by development chef Keri Astill-Frew of or
Recipe Photography by Lara Jane Thorpe.