Recipe courtesy of the American Egg Board.
2 cups dehydrated shredded potatoes that have been rehydrated to make 2 cups, OR shred 2 cups (about one large potato) fresh potatoes. Rinse in cold water to remove starch, then drain and pat dry in between paper towels or spin in a salad spinner to remove extra moisture.
1 cup shredded cheddar cheese (4 oz.)
1/2 teaspoon Mexican or taco seasoning
Salt and pepper, as desired
Diced tomatoes, as garnish if desired
Heat oven to 375° F.Combinepotatoes and cheese in medium bowl. Sprinkle with seasoning and toss to mix.
Divide mixture evenly among four greased 1-cup ramekins or custard cups, pressing against bottoms and halfway up sides of each ramekin. Place on baking sheet.
Bake for 10 minutes.
Break and slip an egg into each potato nest.
Bake until whites are completely set and yolks begin to thicken but are not hard, 10 to 15 minutes longer.
Season with salt and pepper and top with diced tomatoes if desired.