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Inn on Randolph Potato Nests with Caprese Scramble

Recipe courtesy of Inn on Randolph
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  • Makes 12: Makes 24:
  • 20 ounces of shredded hash browns, thawed 40 ounces
  • 2 large eggs, lightly beaten 4 large eggs,
  • 4 T Pamela’s flour 8 T P flour
  • 1 sweet onion, coarsely grated 2 onions
  • 1 cup shredded mozzarella cheese 2 cups mozzarella
  • ½ cup grated Parmesan cheese 1 cup Parmesan
  • Salt and freshly ground black pepper to taste S and P to taste
  • 1 dozen eggs, scrambled 2 dozen eggs
  • Small dollop of sour cream, and/or paprika or chives for garnish

Directions—Prepare the day before:

1. Preheat oven to 400 degrees; lightly spray a 12-cup muffin tin with non-stick cooking spray.

2. Mix the first seven ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently but firmly press the potato mixture down in the middle and up the sides of each cup.

3. Bake until golden brown, about 23-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon, or press down while warm.

Prepare day of:

4. Heat oven to 400 º, LIGHTLY butter bottom of each nest, and place on baking sheet. Brush tops lightly with clarified butter.

5. Place in oven for 5 – 7 minutes.

6. Spoon a few tablespoons of scrambled eggs into each nest, and cascade more eggs onto plate.

7. Best served with a Caprese scramble, but You may top with sour cream and paprika or chives if it is a plain scramble
Caprese Scramble: Sautee tomato; drain. Beat eggs with 21 Seasoning Salute. Add to sautee pan. When eggs start to congeal add mozzarella and basil