Breakfast Bird's Nest

Serves 2.
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Bird's Nest BreakfastS: Thin fried slivers of potato layered with a few veggies and soft-boiled eggs. A fun and very delicious breakfast! |
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I call this dish The Bird’s Nest because well, it looks like a bird’s nest. Thin Hash Browns and soft-boiled eggs!


2 medium Russet potatoes, peeled and grated.
2 cups canola oil, for frying
1 cup spinach, chopped
6-8 cherry tomatoes, halved
4 soft-boiled eggs
Fresh chives, garnish
Red pepper flakes, garnish
Olive oil, drizzle
Salt and pepper


1) Add cooking oil to a high-walled skillet or large pot. Heat until it’s 300-350 degrees F.

2) Peel potatoes and grate. Dry potatoes with a few paper towels.

3) Working with about a handful of potatoes at a time, slowly add them to the oil. Stir well with a metal slotted spoon to separate the potato strands. Fry for about 90 seconds until they are crispy and browned.

4) Remove fried potatoes and drain on a few paper towels. Season with a pinch of salt and repeat with all potatoes. You should end up with a big mound of fried, slivered potatoes!

5) Meanwhile, cook eggs. I prefer <a href=”” target=”_blank”>soft-boiled eggs</a>, but over-easy or poached would work well also.

6) Divide fried potatoes between plates, making a well in the center. Top with chopped spinach and tomatoes. Then nestle in eggs and drizzle with olive oil. Season with chives, red pepper flakes, salt, and pepper.