This recipe was originally on Betty Crocker; I have adapted it for using fresh ingredients only; unnecessary boxed brand-named ingredients are one of my pet peeves with said website, and any chance I get to make a recipe from there, I will make it from scratch! So here it is, adapted for every kitchen.
Hash Brown Egg Nests
4-5 medium potatoes, boiled and coarsely grated
1/4 cup crumbled bacon or ham, if desired
1 teaspoon salt
1/2 teaspoon pepper
Heat oven to 400°F (200°C). Either rub 6 regular-size muffin cups with butter or oil, or use muffin papers.
Boil and grate potatoes, then place in medium bowl. Stir in crumbled bacon. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F (180°C).
Crack 1 egg over each muffin cup. Sprinkle with salt and pepper and bake about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups, and serve hot.