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    Home » Recipes » Blog

    Ham & Egg Hash Brown Nests

    November 21, 2016 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    These ham and egg hash brown nests could quite easily be devoured during a lazy weekend brunch. A glass of champagne, crisp salad and the weekend newspapers and I would be a very happy lady. Also the perfect addition to a picnic, especially now the warmer weather has hit us in Australia.

    The trick with these hash brown nests is all in the timing of the eggs. Ideally you want an egg yolk that isn’t pale yellow and solid. Nor the opposite of runny if they are heading to a picnic with you. Of course runny is perfectly acceptable if brunching at home if you like your yolks that way.

    My ideal result with these hash brown nests is an egg yolk that is golden and gooey, like the texture of ripe brie. It’s a fine line between overcooked and nearly solid gelatinous yolks.

    Potato and Ham Hash Brown Nests. Plus I show you the trick to easily removing liquid from grated potato

    Unfortunately I don’t have a failsafe method of making sure your yolks don’t go solid on you. The hash brown nests and ham offer some protection I believe. Really the only tip I can give you is to keep an eye on them. Once the whites are cooked through, pull them out of the oven. Even if the yolks look like they will be a little runny, they will continue cooking once out of the oven. You need to whip them out as soon as they are set, when the whites are no longer opaque.

    I may not be very helpful with the egg yolks, except getting you to stand by the oven door like a stalker. But for removing liquid from grated potato I do have a great tip.

    Removing liquid from grated potato is probably one of my least favourite things to do. A close second is removing liquid from zucchini (basically the same thing) and removing skins from hazelnuts.

    How do you easily remove liquid from grated potato? If you are like me you have spent many hours squeezing out liquid manually with your hands over and in a colander. Well my friends no more. Use a salad spinner! Layer grated potato evenly over the basket of the spinner, then spin, spin, and spin some more. Saves the hands and wrists with better results than endlessly squeezing.

    Potato and Ham Hash Brown Nests. Plus I show you the trick to easily removing liquid from grated potato

    Printable Recipe

    Potato and Ham Hash Brown Nests. Plus I show you the trick to easily removing liquid from grated potato

    Ham & Egg Hash Brown Nests

    Recipe Author: Sara McCleary
    Crunchy hash brown nests filled with ham, cheese, chives and the addition of sweet mustard pickle. Perfect for lazy brunches or picnics.
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    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Breakfast, Brunch &amp
    Cuisine Australian
    Servings 6
    Calories 378 kcal

    Ingredients

    • 600 grams (2 cups) potato | grated and squeezed of as much liquid as possible
    • ½ teaspoon sea salt
    • cracked pepper
    • 1 tablespoon plain flour
    • 7 eggs
    • 15 slice round sandwich ham cut in half (see notes)
    • 55 grams (1 cup) vintage cheese, grated
    • 20 grams (⅓ cup) parmesan cheese, grated
    • sweet mustard pickle
    • ½ bunch chives finely chopped (extra for garnish)

    Instructions
     

    • Preheat oven 200°C (395F°) and line 6 muffin holes of a jumbo muffin tin with baking paper ensuring it extends above the edges.
    • In a large blow mix squeezed (or spun) potato, salt, pepper, flour and one egg. Mix until well combined.
    • Evenly distribute potato mixture between the lined muffin holes. Press the potato mixture into the base and up the sides.
    • Place muffin tin in the oven and bake for 25-30 minutes or until the hash brown nests are lightly golden around the edges.
    • Remove muffin tin from the oven and place on a heat resistant surface.
    • Dollop a teaspoon of sweet mustard pickle on the base of each hash brown nest. Place 5 half slices of ham, round side up and overlapping around the inside of the hash brown next.
    • Mix grated vintage and parmesan cheese together and evenly distribute between each nest, sprinkling over the sweet mustard pickle. Sprinkle some finely chopped chives over the cheese and then crack an egg into each nest.
    • Bake for around 15-20 minutes until egg has just set.
    • Serve sprinkled with remaining finely chopped chives.
    • Notes: I used the packaged round sandwich ham, approx 10cm in diameter. You can use any ham you wish to layer around the hash brown nests.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20°C (70°F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    1 teaspoon equals 5ml
    1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    1 cup equals 250ml (Nth America use 237ml)
    4 teaspoons equal 1 tablespoon
    I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Serving: 1gramsCalories: 378kcalCarbohydrates: 20gProtein: 27gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 246mgSodium: 1225mgPotassium: 707mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 20mgCalcium: 140mgIron: 2mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles
    Potato and Ham Hash Brown Nests. Plus I show you the trick to easily removing liquid from grated potato

    The use of a teaspoon of sweet mustard pickles adds a wonderful taste element to these ham and egg has brown nests. It’s an unexpected tang on the tongue that marries well with the ham and the creaminess of the egg yolk.

    Sara xxx

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    Potato and Ham Hash Brown Nests. Plus I show you the trick to easily removing liquid from grated potato
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      Recipe Rating




    1. mayruaxeipc

      February 22, 2019 at 1:15 pm

      I like simple breakfast easy to make. Eggs and potatoes are also not bad choices

      Reply
    2. Karly

      June 13, 2017 at 5:03 am

      How cute are these little guys!! Not to mention delicious, obviously. Love these for a quick but quality breakfast on the go!

      Reply
    3. Jean | DelightfulRepast.com

      November 25, 2016 at 4:44 am

      Sara, that is brilliant! Why have I never thought of that? You're a genius! Can't wait to try this new use for my salad spinner. And the recipe looks delicious.

      Reply
    4. Dannii

      November 23, 2016 at 12:36 am

      That is my kind of breakfast. I love any kind of hash.

      Reply
    5. Platter Talk

      November 22, 2016 at 11:46 pm

      Ham and egg hash brown nests sound super delish! I would like some for breakfast!!!

      Reply
    6. Helen @ Fuss Free Flavours

      November 22, 2016 at 11:24 pm

      You have warm weather, here in The UK, we have storms and frost. Would be wonderful to have a picnic on a warm day with these delicous looking treats. I'll keep dreaming for the next few months. They look lovely.

      Reply
    7. Sarah

      November 22, 2016 at 11:00 pm

      So yum! I love easy, on-the-go breakfasts like this!!

      Reply
    8. Sharon

      November 22, 2016 at 10:13 pm

      Yummmm these look so decadent! I love this idea for holiday breakfasts. I think I might make these Christmas morning!

      Reply

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