Today I want to share this fun little recipe for eggs in a potato basked that I learned this past fall from my college buddy, Nick.
Nick’s a park ranger on Cape Cod from May through September and I always take a trip or two out every year. Of course one of my favorite things about visiting is the seafood. So it was quite unexpected when my favorite meal of my most recent visit had nothing to do with seafood. And the funny thing about it was that it caught me by total surprise.
It was Sunday morning and I wasn’t even thinking of breakfast. I was immersed in a trifecta of ultimate Sunday morning contentment - the crisp Cape Cod autumn air, the anticipation of football Sunday and Nick’s to-die-for homemade latte.
Total heaven to me.
So I’m on my computer, in a complete haze of caffeine and fantasy football research, when Nick says “Breakfast is ready!”
I didn’t even know he was cooking breakfast.
I look up from my trance and see these weird-looking muffins with eggs on top.
But these were not muffins.
In fact, I’d never even heard of eggs in a potato basket until that moment.
The best way I can describe eggs in a potato basket is to imagine a potato pancake, cooked nice and crispy, except cooked vertically instead of horizontally. Then top it off with a cooked egg.
Best of all, they were SO delicious.
And if you’re playing hosting family or friends this meal is a simple, fun and creative breakfast that will surely impress.
The following will serve 2-3. Adjust the amounts as needed.
Directions
Grate one large Russet potato
Squeeze out the moisture/liquid in a paper towel
Add salt and pepper
Grease muffin pans with ghee, butter (affiliate links) or olive or coconut oil - where to get good quality olive or coconut oil (affiliate links).
Place in muffin pans and bake at 350 for 30-40 mins
Remove from oven
Place a whole egg on top and put back in oven for about 8-10 mins
Voila!
Variations
Add anything you want with the potatoes - bacon, jalapeno, onions, peppers, etc.
Melt some cheese on top of the egg.
Serve with a side of salsa or sour cream.
Do you grease the pans heavily? I’m guessing the potatoes would stick terribly.
Stephanie, yes, of course. I should’ve probably mentioned that. I’ll go back and amend it. Thanks.
what about us GAPS folks who can’t have to potatoes?
I made a recipe once for a “hash brown” type casserole that was made with grated turnips. I didn’t tell my teenage kids until after they ate it and they loved it. Turned out crispy and crunchy just like hash browns, with no strange taste, so I think you could probably try something similar with the recipe if you can’t eat potatoes.
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