4 large raw peeled potatoes (or shredded frozen hash-browns)
1 small peeled and shredded onion
4-8 large eggs, four persons
1/4 cup olive oil
4 tbsp. (1/2 stick) butter
1 tbsp. pizza spice
salt, and pepper to taste

Manually shred (in long shreds) 4 cups or more of raw peeled potato and shred the onion too. Use a french perforated steaming tray or lightly boil these shreds in salted water for about 5 minutes, no more. Or, use some shredded frozen hash-browns.

Meanwhile, heat the olive oil in the non-stick pan until it starts to smoke. Drain and then place the partially cooked shreds into a one-inch layer covering the entire bottom of the pan. Then, divide the layer into four quarters with a spatula.

In the center of each quarter area, use a large spoon to indent the center so that an egg could rest there without falling out. Let these "nests" cook for a few minutes.

Crack open an egg (or two) and place the raw egg in the center of each "nest". Sprinkle with salt, pepper, and pizza spice over all.

Then after 4 minutes, gently loosen each nest from the bottom of the pan with a spatula. Add the butter around the nests. Then, pour 1 1/2 cups of hot (lightly salted) water between the nests and cover the entire pan with tin foil or the lid.

Cook for fifteen minutes or until the eggs are done to your preference. Looking through a glass lid works great!

Lift each nest out with a spatula and serve with a garnish of your choice.

If prepared as directed, it is a healthy and unusual breakfast -- with much less oil than usual. It will nourish you until lunch!

Submitted by: Erickson Hooker