Parmesan potato nests are another favorite of our guests here at the B&B. Super-easy to make, this is a great way to get a crispy potato fix that’s a bit less oily than traditional hash browns and much easier to make! These are also great for serving to larger groups, as they come together quickly, and then just bake in the oven — no need to babysit the stovetop.
One of our favorite breakfasts for groups of four or more is a crustless quiche with potato nests, greens and berries. We have two stoves, so we cook our potatoes and quiche separately at different temperatures, but the potato nests are much less finicky than eggs, so as long as you have them in long enough to get crunch, these will work well with different baking temps and times (with experimentation) making them great for brunch at home!
We generally serve as shown, although lately have served upside down a few times — the part of the nest inside the muffin tin is the super crunchy part.
These are also pretty good heated up as leftovers — one of my favorites breakfasts is a couple of potato nests topped with crispy oil basted eggs, lemon juice and oregano. Yum!
- 4 cups grated potatoes or one bag grated prepared potatoes (like Simply Potatoes)
- 2/3 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 4 tablespoons olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- Pre-heat oven to 350 Fahrenheit
- Prepare pan - use a 12 cup regular muffin tin pan, preferably non-stick. Spray well with cooking spray or grease and flour each cup.
- Combine all ingredients in large bowl
- Divide into the 12 muffin cups, press down slightly
- Baking time depends on your conditions and preferences. Start checking at 30 minutes. Leave in longer for crispier potato nests. We normally bake ours for 45 minutes.
- Allow to cool for 10 minutes. They should just pop out when lifted gently with a fork. If you aren't using a non-stick pan, you may need to run a knife around the edge to loosen.
- We often use Simply Potatoes which are sold in the dairy case. These are prepared potatoes with no seasoning added. If grating potatoes at home, be sure to wrap in flour sack or paper towels and wring well to remove as much moisture as possible. Less moisture = crispier nests.
- We prefer buying block parmesan and grating fresh, although the pre-grated parmesan works in a pinch -- the kind sold in the dairy case in plastic tubs that looks like grated cheese, NOT the dry grated stuff in the green jars that goes on spaghetti and pizza!
- Try mixing up the cheeses for more flavor -- stick with dry, hard cheeses similar to parmesan. Our favorite is a 50/50 mix of parmesan and hard, dry gouda. The cheese flavors the nests, they aren't overwhelmingly cheesy.