Recipe by Chef PotPie
This is a great make-ahead recipe for overnight guests or for a nice weekend morning with family. We love these served along with something sweet like toast and jelly. They make a cute little breakfast for company! (TIP: Don't use reduced fat corned beef hash, it doesn't hold together...I learned that the hard way! And buy medium or small eggs for this.) Cooking time does not reflect overnight chilling time.
- 2 (15 ounce) cans corn beef hash, not reduced fat
- 1 cup red bell peppers (mixed-can use pre-cut frozen) or 1 cup green bell pepper, chopped (mixed-can use pre-cut frozen)
- 1⁄4 cup chili sauce, such as Heinz
- 1⁄2 teaspoon pepper
- 2 cups canned french fried potato sticks
- 8 medium eggs
Directions See How It's Made
- Grease cookie sheet.
- Stir hash, peppers, chili sauce and pepper until well blended. Divide into 8 portions, and shape into 3 1/2" patties.
- For each patty, spread 1/4 cup potato sticks on waxed paper, place patty on top, and press potato sticks into bottom and sides. Don't be afraid to add more to make them look like nests!
- With back of a spoon, make a 2" wide, 1" deep indentation in the top of each patty, (large enough for an egg).
- With wide spatula, lift nests onto prepared cookie sheet. Cover with plastic wrap and refrigerate overnight.
- Next morning, heat oven to 400* F. Uncover nests and bake 25 minutes, or until very hot and slightly browned.
- Remove pan from oven; break one egg into each nest. (Don't worry if some white runs out), return to oven and bake 6-8 minutes until whites are fully set.
- Transfer to serving platter with wide spatula, and see your guests smile!