- Spread hashbrowns on a baking sheet and thoroughly pat dry with paper towel. Sprinkle with salt, pepper and smoked paprika and toss to combine.
- Preheat oven to 425˚F. Thoroughly grease a good-quality, scratch-free, 12 cup non-stick muffin pan with oil spray. Set 1/3 cup hashbrowns into each cup in the muffin pan (see Note).
- Use your fingers to firmly press and form the potatoes into a nest shape, ensuring the potatoes reach all the way up the sides of each cup. Bake 15 minutes.
- Remove from oven. Sprinkle green onions then crack an egg into each nest. Top with goat cheese, sliced prosciutto and Parmesan cheese.
- Bake 10 to 12 minutes, or until the egg whites are set and the yolks are still a bit runny.
- Run a small, thin metal spatula around each egg nest to loosen it from the pan. Carefully lift each nest out of the pan, set on plates and serve (see Options).
Note: When measuring the hashbrowns, fairly tightly pack the potatoes into the measuring cup to get the 1/3 cup of it needed for each slot in the muffin pan.
Options: You could bake the eggs 30 or so minutes before serving, remove them from the pan and set them on a parchment paper-lined baking sheet. When ready to serve, simply pop them back in the oven until hot again.
Recipe Options: Instead of prosciutto, sprinkle the eggs before baking with bits of cooked bacon. Instead of goat cheese, try putting grated asiago or provolone cheese on the eggs. You could bake the eggs 30 or so minutes before serving, remove them from the pan and set them on a parchment paper-lined baking sheet. When ready to serve, simply pop the eggs nests back in the oven until hot again.