Directions

1. Open the carton of Idahoan® SHREDS Hearty Cut Hash Browns with Sea Salt & Cracked Black Pepper, add the hot vegetable stock to the fill line of the carton, and close. Or if rehydrating the potatoes in a bowl, add the 3 1/2 quarts of hot vegetable stock, cover, and allow the potatoes to rehydrate for 10 minutes.
2. Once the shreds are refreshed, place into a bowl and toss with the olive oil. To prepare the nest, spray a muffin tin with pan spray. Place 3 oz. of hash browns into the pan and press into place, bringing the hash browns up the side as even as possible. Place into a 400 degree oven and bake 15 minutes or until golden brown. Remove from the pan and hold on a sheet pan until service.
3. In a pan scramble the eggs to the soft stage add cream if you so choose. Add 2 oz. of the cooked egg to each nest and top each with 1 oz. of the remaining ingredients. Serve two to an order.