For the toppings (choose your favorite or combine several):
Crumbled and cooked bacon
Scrambled eggs
Sautéed spinach and mushrooms
Guacamole or fresh salsa
Grilled chicken or shrimp
Chive crème fraîche
Fried egg with spicy sauce
Step-by-Step Preparation
Prepare the potatoes: Peel the russet potatoes and grate them finely. Place them on a clean cloth and drain well. This step is essential for crispiness.
Prepare the crust: In a salad bowl, place the grated and drained potatoes, the egg, the grated cheese (if using), salt, pepper, and flour or breadcrumbs. Mix well until smooth.
Make the nests: Lightly grease a muffin tin or individual baking cups. Scoop up portions of the potato mixture and press them against the sides of each cupcake, forming a hollow in the center. This will form the nest.
Cooking:
Baking: Preheat oven to 200°C (400°F). Spray the nests with cooking spray and bake for 25 to 30 minutes, or until golden brown and firm.
Pan: You can also form small nests in silicone molds or directly in a nonstick skillet with a metal ring. Cover and cook over medium heat with a little cooking spray, carefully turning them over to brown both sides.
Topping: Once cooked, remove from the oven or pan and let cool for a few minutes. Add your favorite topping: scrambled eggs, bacon, guacamole, and grilled shrimp. You can also combine flavors such as spinach with cheese or chicken with sour cream.
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