Hash Brown Egg Nests

• 1 bag (30 oz.) frozen hash browns, thawed overnight in refrigerator
• 1/4 cup olive oil
• 1/2 cup flour
• About 1 tsp. kosher salt
• About 1/2 tsp. pepper
• Butter and flour for the pan
• 12 large eggs
• 3 ounces thinly sliced prosciutto, torn into very small pieces
• 1 cup shredded gruyere cheese
• 2 tablespoons chopped flat-leaf parsley
• Hot sauce (optional)

1. Preheat oven to 425u0b0. In a large bowl, toss hash browns with oil, flour, 1 tsp. salt, and 1/2 tsp. pepper. Butter and flour two 6-cup jumbo muffin pans and divide hash browns evenly among cups, pressing into the bottoms and up sides of cups.
2. Bake until hash browns are beginning to brown on edges, 30 to 35 minutes. Reduce oven temperature to 325u0b0. Sprinkle about half of prosciutto and gruyere evenly among nests. Crack an egg into each nest, then sprinkle remaining prosciutto and gruyere over the tops of eggs. Sprinkle with parsley and salt and pepper to taste. Bake until eggs are just set, 15 to 18 minutes. To serve, gently slide each nest out of the pan with a knife. Set on plates and serve with hot sauce if you like.

refrigerator, olive oil, flour, kosher salt, pepper, butter, eggs, gruyuere cheese, flatleaf, sauce

Taken from www.myrecipes.com/recipe/hash-brown-egg-nests (may not work)