Ingredients:

• 4 medium Idaho® russet potatoes
• Salt and ground pepper
• Cooking spray

• ½ tablespoon unsalted butter
• ½ yellow onion, minced
• 6 large eggs
• 2 tablespoons crème fraîche (optional)
• ½ avocado, peeled and chopped
• ½ cup cheese curds
• ¾ cup baby kale leaves (or spinach)

Directions:

1. Preheat the oven to 350˚F. Bake the potatoes until tender, 45 minutes to 1 hour. Cool until easily handled, peel and coarsely grate. I use the largest openings on my grater for this. Season with salt and pepper, and lightly fluff. This can all be done the night before.
2. Preheat the oven to 400˚F. Spray a 12-muffin pan with cooking spray. Scoop 4 - 5 tablespoons of grated potato (1/4 cup or a little more) into each muffin cup. Gently press down the sides and bottom to create a nest, making sure the sides of the hash browns reach all the way to the top of each cup, since they will shrink down a bit when baked. Lightly spray again with cooking spray, and bake for 20 – 25 minutes. They should be a deep golden brown along the tops, and the sides will curve gently away from the pan. Be careful they don’t burn. Lift out onto a serving platter using your fingers or a fork. If you use a fork, gently reach it in under the hash browns cups and lift them up from their bottoms.
3. Fill them with the Avocado Egg Scramble with Cheese Curds – (directions below).
4. Serve immediately.

1. Melt the butter in a medium sauté pan over medium heat, and sauté the minced onion until completely softened.
2. Whisk together the eggs and crème fraîche, and add to the pan. When the eggs are half-way scrambled but still fairly loose, add the avocado and cheese curds. Continue to cook, scrambling them with a rubber spatula. When they’re almost done, add the baby kale and cook for 30 seconds longer, tossing to wilt the kale.