"Eggs in a basket," "toad in a hole," "egg frames," no matter what you call them we all love them. In this breakfast recipe we gave the classic use of bread a twist to use shredded hashbrowns as our "frame." Serve up with a side of bacon or sausage for a diner-inspired breakfast.

Sammy Mila
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
cook:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using russet potatoes shredded by hand, immediately place shreds in a bowl of cold water; set aside. In a medium bowl combine 1 egg, garlic powder, onion powder, salt, and pepper. Drain russet potatoes, if using. Squeeze dry. Add potatoes to egg mixture; toss to coat.

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  • Heat oil in an extra-large nonstick skillet over medium. Carefully portion potato mixture into 4 mounds in skillet. Use 2 forks to gently shape each mound into a 3 1/2 to 4-inch round with a 2-inch center or indent. Cook 3 to 4 minutes or until brown. Carefully turn each round. Cook 2 minutes more. Turn again. Crack an egg into a custard cup and slip the egg into the center of each potato round. Cook 5 to 6 minutes more or until the egg yolk is starting to thicken. For sunny side up eggs, remove skillet from heat. Cover and let stand 1 minute. For over-easy eggs, turn potato round and cook 30 to 60 seconds. Garnish with chives, if desired.

To bake:

Place 1/4 cup oil in a 15x10x1-inch baking pan. Place pan in cold oven. Preheat oven to 400°F. When oven has come to temperature, remove pan from oven. Carefully add shredded potato mixture as directed above. Bake 15 minutes. Turn and bake 5 minutes more. Remove from oven; turn again. Slip egg into the center of each as above. Bake about 8 minutes or until yolks start to thicken. Let stand 1 to 2 minutes before serving.

Nutrition Facts

281 calories; total fat 19g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 12g; cholesterol 233mg; sodium 290mg; potassium 94mg; carbohydrates 17g; fiber 1g; sugar 0g; protein 9g; trans fatty acid 0g; vitamin a 338IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 30mcg; vitamin b12 1mcg; calcium 37mg; iron 2mg.
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