My neighbour gave me a recipe from the Toronto Star that she thought might interest me.  I figured: “why not”? I was actually curious if this recipe would turn out and it did! Please note – this is a 2 step recipe that requires you to bake the potatoes and then stick them in the fridge overnight!

White Potato Nest Frittata (Star Tested – Toronto Star, Jan 3, 2015) written by Michele Henry

INGREDIENTS

2 large russet potatoes

6 eggs

salt and pepper

6 tbsp diced red pepper

6 tbsp diced shallot (I didn’t have any in my fridge…oops)

6 tbsp grated cheddar (I used OKA).

DIRECTIONS

1. Bake potatoes in preheated oven at 350 F for about an hour

2. Let cool for 20 minutes

3. Place in refrigerator overnight.

4. The next day – grate the potatoes over a bowl and then season with salt and pepper

5. Generously spray the muffin tin with PAM or grease with vegetable oil. Then pat the potatoe mixture into the muffin tin to form a well. Note; the two potatoes were exactly enough for a 12 piece muffin tray.

6. Bake in a preheated oven at 425 F for 15 to 20 minutes or till golden brown. (yes – the edges turned golden brown). I placed the muffin tray on the top rack!

7. Remove from the oven and then place a tiny amount of red pepper and cheese and shallot – into each potato nest.

8. Crack open an egg on top of each nest. I swear I thought they would overflow but they didn’t. PHEWW.

9. Bake in a pre heated oven at 400 F for 15 to 20 minutes.

FINAL PRODUCT

I then sprinkled each one with dried dill. Next time I would use add fresh dill or fresh parsley AFTER they were cooked

Again – I thought that they were going to spill over but everything worked out. Pheww!

Note to self…I really need to have company over for brunch one day soon.