A lovely breakfast recipe for cheesy Potato Nests topped with spinach, bacon and eggs

900g grated raw potato
60ml plain flour
2 large eggs
250ml cheddar cheese, grated
Salt and pepper to taste

250ml spinach, roughly chopped
120g mushrooms, roughly chopped
30ml olive oil
Salt and pepper to taste
100g back bacon, diced
6 eggs, poached
Chives, chopped, for garnish

Cheese Sauce:
250ml low-fat milk
60ml plain flour
80ml Salt and pepper
sharp cheddar cheese, grated
Salt and freshly ground pepper to taste

How to

Potato Nests:
Preheat the oven to 180°C.

Combine all the ingredients in a large mixing bowl and mix until well combined.

Grease 6 large muffin moulds and evenly share out the mixture between them.

Using the back of a spoon tightly pack and shape the potato mixture into nests.

Bake in the preheated oven for 15- 20 minutes or until golden brown.

Sauté the spinach and mushrooms separately in olive oil and set aside.

Shallow fry the bacon and transfer to a paper towel to remove excess oil.

Combine 60ml of milk and flour in a non stick saucepan, whisk until smooth.

Stir in remaining milk, over medium heat, bring to a boil, stirring to avoid lumps.

Reduce heat and simmer for 2 minutes, stirring all the time.

Remove from heat.

Stir in the cheese and adjust seasoning.

To Assemble:
Fill the nest, first with a layer of spinach followed by mushrooms, bacon, and a
poached egg.

Top with the cheese sauce.

Garnish with chopped chives and serve hot.

See more: Take potato salad to the next level


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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.