Hash Brown Egg Nests


Credit: Betty Crocker

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
6 eggs
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.


Easy Bacon & Cheddar-Stuffed Cherry Tomatoes

This recipe was originally from Betty Crocker; I’ve adapted it for actual ingredients (none of this plastic, toxic cheese whiz, thank you!) and tweaked it to the present recipe.  The next time you have guests to impress but don’t have a huge time budget, whip these babies up!  En Guete! (Swiss German for “Have a good one”, or… Enjoy!)

Easy Bacon & Cheddar-Stuffed Cherry Tomatoes


Image: Betty Crocker

12 cherry tomatoes, cut in half crosswise & de-seeded
1/2 Cup grated Cheddar cheese
1/2 Cup soft cream cheese (e.g. Mascarpone, Ricotta)
bacon, cooked and crumbled – either mix into the cheese or sprinkle it atop each tomato half
1 tablespoon chopped fresh chives

Take a small spoon and scoop out the tomato halves to remove juice and seeds.
Blend the grated Cheddar and the soft cream cheese together until it’s fluffy; adjust amounts to get a good consistency for piping (if your cheeses are cold they will pipe at a different consistency than if they are room temperature).
Pipe* cheese spread on top of each tomato half. Sprinkle each with chives. Arrange on serving platter.

*To pipe the cheese, use either a piping tool that you have, or the following if you don’t have anything fancy:  Fill the cheese into a zip-lock or sandwich plastic bag, and squeeze it down into one corner; nip the corner off just a small bit with scissors; fill it into the cherry tomato halves; if you want it a bit more decorative, run the tines of a fork in a pattern across the cheese.