In addition to looking adorable, these hash brown nests are easier to prepare than traditional hash browns--no need to stand over a stove to get the ideal crunchy consistency. For perfectly done egg yolks, take the nests out of the oven when the eggs are still a bit jiggly in the middle (they'll continue to cook a bit as they stand). You'll need two 6-cup jumbo muffin pans.
1 bag (30 oz.) frozen hash browns, thawed overnight in refrigerator
1/4 cup olive oil
1/2 cup flour
About 1 tsp. kosher salt
About 1/2 tsp. pepper
Butter and flour for the pan
12 large eggs
3 ounces thinly sliced prosciutto, torn into very small pieces
1 cup shredded gruyère cheese
2 tablespoons chopped flat-leaf parsley
Hot sauce (optional)
How to Make It
Preheat oven to 425°. In a large bowl, toss hash browns with oil, flour, 1 tsp. salt, and 1/2 tsp. pepper. Butter and flour two 6-cup jumbo muffin pans and divide hash browns evenly among cups, pressing into the bottoms and up sides of cups.
Bake until hash browns are beginning to brown on edges, 30 to 35 minutes. Reduce oven temperature to 325°. Sprinkle about half of prosciutto and gruyère evenly among nests. Crack an egg into each nest, then sprinkle remaining prosciutto and gruyère over the tops of eggs. Sprinkle with parsley and salt and pepper to taste. Bake until eggs are just set, 15 to 18 minutes. To serve, gently slide each nest out of the pan with a knife. Set on plates and serve with hot sauce if you like.