So you’ve heard of eggs in a basket, eggs in a hole, and eggs in a nest, but have you heard of Eggs on a Placemat?

Yep, that’s what I thought. You haven’t. Because I think that I just made it up. I guess you could call this a hashbrown bake or a breakfast casserole, but those terms don’t fully describe the playful presentation that this dish has to offer!

We had to feed several hungry friends last weekend, so this was the perfect way to get the job done. Serve with a side of bacon and squirt of ketchup (or a pile, if you are Lauren), and there you have it, the perfectly inexpensive and tasty way to enjoy breakfast with friends or family.

Because who doesn’t love crispy hash browns, eggs and cheese? Yep, exactly.

So go check the fridge and the peruse the pantry, so that you can be sure that you have these ingredients for the most magnificent Memorial Day weekend breakfast!

Here is a quick how-to:

On a greased baking sheet, add grated potatoes and chopped onions. Sprinkle with salt and pepper and slightly toss together.

Bake at 400 degrees for about 35-40  minutes until the top and bottom are golden and crispy. Add the shredded cheese and crack the eggs right on top.

*Little Yellow Note: It is a good idea to keep the yolk intact, but help the egg whites run wild… just keep them on the top .

Pop them back in the oven for the final 8-10 minutes…and… voilà! Look at these little eggs on a placemat!  PS. we ran out of eggs on this last batch, so just pretend there is another egg in that empty void of space. Ok, thanks.

I wasn’t kidding when we said that we made some breakfast for the masses. Not one, not two, but THREE sheet trays full of our hashbrown concoction. Our hungry friends wolfed these down. It was quite a sight.

Eggs on a Placemat

Makes 1 full baking sheet, about 6 big servings

Inspired by Food Network

Ingredients:

2 lbs of russet potatoes, washed and grated

3/4 cup cheese (we used Dubliner and sharp cheddar)

1 medium onion, chopped or grated

6 large eggs

1/4 tsp salt

1/2 tsp pepper, plus more for garnish

Directions:

Preheat the oven to 400 degrees F.

Wash the potatoes, and leave the skin on, unless you have a personal vendetta against the skins. Then, either grate by hand, or chop potatoes in half and feed them through the food processor, with the grater attachment in place. Once the potatoes are all chopped, place the shredded pieces immediately into a large bowl of cold water to submerge them so they don’t brown.

Shred the cheese, and either chop the onion, or throw into the food processor, fitted with the steel blade attachment.

Drain the potatoes, and place in a clean towel to help press out the excess water. Spread out potatoes onto a well-greased baking sheet. Add the onions, salt and pepper to taste, and roughly mix in, by hand. Drizzle a little olive oil. Bake in the oven for about 35-40 minutes, or until they are looking golden and crispy.

Remove from the oven, sprinkle on the shredded cheese, and crack the eggs right on the top. Throw in the oven for another 8-10 minutes. You will have to check on the eggs to see if they are cooked to taste.

Sprinkle a little fresh pepper, a side of hot sauce or ketchup and serve to the masses!