Potato Nests

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Ingredients

For the Potato Nests
  • 4-5 medium potatoes 4-5 medium potatoes (about 2 pounds or 900 g) Russet or Yukon Gold work well.
  • 3-4 tablespoons 3-4 tablespoons vegetable oil
  • 1 cup 1 cup (240 ml) sour cream For serving.
For the Filling
  • 2 tablespoons 2 tablespoons fresh dill, chopped Feel free to substitute with other herbs.
  • 2 tablespoons 2 tablespoons fresh parsley, chopped
  • 1 medium 1 medium onion, diced
  • 1 medium 1 medium carrot, grated
  • 1 medium 1 bell pepper, diced (any color)
  • 3.5 oz 3.5 oz (100 g) mushrooms, sliced
  • 3.5 oz 3.5 oz (100 g) cheese, grated (like cheddar or mozzarella) Any cheese can be used.
  • 2 tablespoons 2 tablespoons chives, chopped
  • 4 large 4 eggs Separate yolks from whites.
  • 2-3 cloves 2-3 cloves garlic, minced
  • Salt and pepper, to taste
  • Other spices (optional)

Method

 

Preparation
  1. Begin by peeling and chopping the potatoes into chunks. Place them in a large pot and cover with water. Bring to a boil and add salt. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
  2. Drain the potatoes and mash them well until smooth. Mix in the chopped dill and parsley for added flavor.
  3. Heat vegetable oil in a skillet over medium heat. Add the diced onion, grated carrot, diced bell pepper, and sliced mushrooms. Sauté until softened, about 5-7 minutes, stirring occasionally. Season with salt, pepper, minced garlic, and any other spices you enjoy.
  4. Once your vegetables are tender, stir in the chives and remove from heat.
  5. Preheat your oven to 180°C (356°F).
Assembly
  1. In a baking dish, sprinkle half of the grated cheese along the bottom.
  2. Shape the mashed potatoes into nests in the baking dish, creating little cups for the filling. Carefully spoon the sautéed vegetables into the centers of each nest.
  3. Top the nests with the remaining cheese.
  4. Crack the eggs, separating the yolks from the whites. Gently place one yolk in the center of each nest.
Baking
  1. Bake in the preheated oven for about 10-12 minutes, or until the egg yolks are set to your liking.
Serving
  1. For the sauce, mix the sour cream with a little more dill and a bit of minced garlic for flavor. Adjust to taste.
  2. Serve the potato nests warm with the sour cream sauce on the side for drizzling.

Notes

For extra flavor, try adding some cooked bacon bits or sausage to the vegetable filling. Ensure the potatoes are well-mashed without lumps to create a solid nest structure. Experiment with different cheeses—feta or goat cheese can add a wonderful tang.

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