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Very early in my career in advertising, I sold syndicated TV programming around the globe.  One of the TV series I sold was WOK WITH YAN a cooking series out of Canada that featured the fine art of Chinese Cooking.  The chef gave me his cookbook at the time (Thanks, Stephen Yan!) and how to make potato bird nests was in it.  I thought it was the coolest thing ever…it made quite a splash when I first started entertaining.  I hadn’t made these in years and for some reason I thought of them while working on a brunch menu (It must have been the fact that I was working with hash brown potatoes.) .  I make stir frys all the time but haven’t presented them in a bird’s nest in years.  So, I thought I’d whip out that old recipe and try them again.  I wasn’t disappointed. The nests taste like these Potato Sticks I used to have as a kid… another version of potato chips.   I know I didn’t use frozen hash browns when I made them back then (I remember grating my own potatoes.)  but I gave the frozen hash brown potatoes a shot and they turned out great.  I filled them with stir fry today but the possibilities for fillings are endless.  My Chinese bird nest dish with shrimp and veggies is just one way of using them.  You could spoon my healthier orange chicken or pineapple and mango chicken stir fry into these nests for alternative birds nest dishes.

This birds nest dish is a really cool presentation and they do take a little time to make but they aren’t hard.  You just have to fuss a little to get them to release from the strainer molds.  But your guests will appreciate the effort.  Plus you can make these well in advance.  I made these several hours before I served dinner.  Stir fry comes together fast so this is actually a pretty fast meal.   If you wanted to crisp the nests up before actually using, just pop them in a 350 degree F. oven for five minutes.  Definitely try these and make your own bird nest dish.  Let me know what you think.

How to make a potato bird’s nest

You can use a birds nest when presenting almost any Chinese dish.  It just elevates the recipe and makes a great presentation.  So don’t limit your bird nest dish to this one, try it with some of my other recipes like Sweet & Spicy Shrimp on Cauliflower Rice or use them to serve salads like my healthy creamy chicken casesar salad for two or my apricot chicken salad with dill.  They make a great serving vessel for all kinds of dishes, and taste great too!

  • To get started on making birds nests, thaw the bag of hash browns then put them in a clean kitchen towel and wring out any excess water. Get them as dry as possible. Add to a bowl and mix in the flour, salt and pepper.
  • Heat the oil in a large pot, dutch oven, or deep wok until it reaches 350 degrees F.
potatoes draining. Save
strainer over oil. Save
  • BEFORE the oil comes to temperature, using two mesh metal strainers, dip one into the oil and let excess drip off. Put a quarter of the potatoes into the strainer and press into the bottom and up the sides creating a nest. Dip the second strainer in the oil and let excess drip off. Place on top of the potatoes in the other strainer and press down slightly creating a mold for the nest.
potatoes lining a mesh strainer. Save
  • When the oil reaches 350 degrees F, put the strainers with potatoes into the oil and let it fry until the potatoes are golden brown and crispy. This can take about 8 – 10 minutes. Watch carefully. When done, careful lift the basket out of the oil and let excess drip off.  Place on a paper towel lined plate so you can work on removing the nest from the strainers. 
mesh strainer with potatoes boiling in oil. Save
  • Remove the top basket carefully so the nest doesn’t break. Gently lift the nest out of the bottom strainer and put on a paper towel lined tray to drain. Immediately sprinkle with some salt.  NOTE:  removing the potato nest can be tricky…the potatoes tend to stick.  I use a small knife to gently separate the potatoes from the wire mesh.  Sometimes one strainer releases before the other.  You can tap on the strainer to help release the potato nest.  I’ve found the first one is often like your first pancake (Either a throw away or in my case, nibbles for the chef!)  By the second and third nest, you’ll have your groove so don’t give up! These look great and are really tasty too.
  • Put the cooked bird nests to the side until ready to serve.  These can now be used for all your birds nest dishes…get creative and see how you can use them.
knife removing nest from mesh strainer. Save
potato nest in one mesh strainer. Save
draining potato nest on paper towels. Save
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How to make the shrimp and veggies to fill the nests

  • Time to make your shrimp stir fry.   I don’t like my carrots too hard so I usually microwave them in a cup of water for three minutes, drain and then add to my stir fry.  Just a tip if you want a softer but still al dente carrot.  Add a tablespoon of oil to a large skillet.    Put your shrimp, dried with paper towel, in a bowl.  Sprinkle with half the ginger, garlic and onion powder.  Sprinkle with salt and pepper. Add to the skillet and cook for about one minute on each side.  Move to a platter.
shrimp cooking in skillet. Save
  • Heat another tablespoon of oil in the same skillet and add the sliced onion and a pinch of salt and pepper.  Stir for a minute or two until the onion is soft and fragrant.  Add the rest of the veggies including the parboiled carrots.  Sprinkle with the other half of the onion, garlic and ginger powders.  Sprinkle with salt and pepper.  Add a couple of tablespoons of water to help cook/steam the veggies.  Stir for a minute or two.  Add the teriyaki and hoisin sauces and stir into the veggies.  Let cook another minute.
cooked veggies in a skillet. Save
  • Add back the shrimp and any juices from the platter.  Add the cashews and mix into the veggies.  Cook for one – two minutes until the shrimp are heated through and have finished cooking through.
shrimp added to veggies in skillet. Save
  • To plate, carefully place the bird nest on a plate, top with some of the stir fry and put the rest around the nest.  Sprinkle everything with the toasted sesame seeds. And there you have it, the perfect bird nest dish.  Dig in and enjoy!

Frequently Asked Questions

Potato bird nests are crispy, nest-shaped potato shells created by shredding potatoes into thin julienne strips and deep-frying them in a special bird nest mold or between two ladles. The shredded potatoes are pressed between the molds and submerged in hot oil until golden and crispy, creating a delicate, cage-like structure that resembles a bird’s nest. These edible nests serve as both a vessel and a crunchy element for stir-fried dishes.

Russet or Idaho potatoes work best for bird nests because of their high starch content and low moisture, which creates the crispiest results. Yukon Gold potatoes can also work but may be slightly less crispy. Avoid waxy potatoes like red or new potatoes, as they contain too much moisture and won’t crisp up properly or hold their shape well.

While a traditional Chinese bird nest mold (two wire mesh ladles that fit together) produces the most authentic results, you can make potato bird nests without one. Alternatives include using two small metal strainers or ladles of different sizes that nest together, forming the shredded potatoes into a nest shape and frying them directly in oil, or draping the potatoes over an inverted ladle or small bowl and frying carefully. The traditional mold gives the most consistent shape and easiest handling.

To prevent oxidation and browning, immediately submerge shredded potatoes in cold water after cutting. Rinse the potatoes 2-3 times in cold water to remove excess starch, which also helps them crisp up better. Pat the potatoes completely dry with paper towels or a clean kitchen towel before frying—this is crucial for achieving maximum crispiness and preventing oil splatter. You can keep them in water for up to 2 hours before cooking.

The ideal oil temperature for frying potato bird nests is 350-375°F (175-190°C). At this temperature, the potatoes will crisp up quickly without burning, typically taking 3-4 minutes to achieve a golden-brown color. Use a cooking thermometer for accuracy, as oil that’s too cool will make greasy, soggy nests, while oil that’s too hot will burn the outside before the inside crisps.

Yes, potato bird nests can be made several hours ahead and stored at room temperature in an airtight container lined with paper towels. For best results, make them no more than 4-6 hours before serving to maintain maximum crispiness. If they soften slightly, you can re-crisp them in a 350°F oven for 3-5 minutes. Avoid refrigerating them as this introduces moisture and makes them soggy. They do not freeze well.

Potato bird nests fall apart for several reasons: the potatoes weren’t dried thoroughly before frying (moisture prevents proper binding), the oil temperature was too low (causing them to absorb oil instead of crisping), the potatoes were cut too thick (they need to be julienned thinly to weave together), or they weren’t fried long enough to fully crisp and set the structure. Ensuring very thin, uniform cuts and completely dry potatoes are the most important factors.

Potato bird nests are versatile and can be filled with various proteins and vegetables including: pineapple and mango chicken stir-fry, beef and broccoli, sweet and sour pork, kung pao tofu or chicken, mixed vegetable medley, scallops or seafood combinations, healthier orange chicken, or even non-Asian fillings like chicken piccata or primavera vegetables. The key is to keep the filling relatively dry so it doesn’t make the nest soggy.

To keep potato bird nests crispy, add the hot stir-fry filling just before serving, avoid fillings with too much sauce (drain excess liquid before adding), serve immediately after filling, and consider serving the sauce on the side for dipping. If making for a party, keep the nests at room temperature and fill them right before guests arrive. The nests will naturally soften after 10-15 minutes in contact with moist fillings.

Yes, the potato bird nests themselves are naturally gluten-free as they contain only potatoes and oil. However, be mindful of the filling—traditional Chinese stir-fry sauces often contain soy sauce, which has wheat. To keep the entire dish gluten-free, use tamari or gluten-free soy sauce in your shrimp and vegetable filling, and ensure all other sauce ingredients (like oyster sauce) are gluten-free versions.

If you like this recipe, please leave a comment and rating below.  I’d love to hear from you. Did you use the nests in other bird nest dishes?

Then, be sure to try some of my other Asian inspired dishes:

Turkey Lettuce Wraps

Sweet & Spicy Shrimp o Cauliflower Rice

Asian Marinated Cod

Asian Beef & Veggie Rolls

Pineapple Shrimp Bowls

Shrimp with Lobster Sauce

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chinese potato bird nest.

Chinese Potato Bird Nests with Shrimp and Veggies

This is a fabulous presentation of a delicious shrimp and veggie stir fry dish. The meal is served in potato bird nests that look amazing.
5 from 1 vote
Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Course Dinner
Cuisine General
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

NESTS

  • 1 30 Oz. Bag frozen shredded hash browns, thawed
  • 2 Tbsp. Flour
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Freshly ground black pepper
  • 1 Quart Canola Oil

STIR FRY

  • 1 Lb. Large Shrimp, peeled, deveined and tail removed
  • 1 Tbsp. Canola oil
  • 2 Cups Broccoli florets
  • 1 Cup Sliced carrots
  • 1 Snow Peas
  • 1 Cup Red and or bell pepper, large chunks
  • 1/2 Onions, sliced
  • 1/4 Cup Cashews
  • 3 Tbsp. Teriyaki Sauce
  • 1 Tbsp. Hoisin Sauce
  • 1/2 Tsp. Garlic powder
  • 1/2 Tsp. Onion powder
  • 1/2 Tsp. Ground Ginger
  • Kosher Salt and Black Pepper
  • 1 Tbsp. Toasted sesame seeds

Instructions
 

  • Thaw the bag of hash browns then put them in a clean kitchen towel and wring out any excess water. Get them as dry as possible. Add to a bowl and mix in the flour, salt and pepper.
  • Heat the oil in a large pot or deep wok until it reaches 350 degrees.
  • BEFORE the oil comes to temperature, using two metal strainers, dip one into the oil and let excess drip off. Put a quarter of the potatoes into the strainer and press into the bottom and up the sides creating a nest. Dip the second strainer in the oil and let excess drip off. Place on top of the potatoes in the other strainer and press down slightly creating a mold for the nest.
  • When the oil reaches 350 degrees, put the strainers with potatoes into the oil and let it fry until the potatoes are golden brown and crispy. This can take about 8 – 10 minutes. Watch carefully. When done, careful lift the basket out of the oil and let excess drip off. Place on a paper towel lined plate so you can work on removing the nest from the strainers. Remove the top basket carefully so the nest doesn’t break. Gently lift the nest out of the bottom strainer and put on a paper towel lined tray to drain. Immediately sprinkle with some salt. NOTE: removing the potato nest can be tricky…the potatoes tend to stick. I use a small knife to gently separate the potatoes from the wire mesh. Sometimes one strainer releases before the other. You can tap on the strainer to help release the potato nest. I’ve found the first one is often like your first pancake (Either a throw away or in my case, nibbles for the chef!) By the second and third nest, you’ll have your groove so don’t give up! These look great and are really tasty too.
  • Do these steps until all baskets have been made and are put to the side.
  • Time to make your shrimp stir fry. I don’t like my carrots too hard so I usually microwave them in a cup of water for three minutes, drain and then add to my stirfry. Just a tip if you want a softer but still aldente carrot. Add a tablespoon of oil to a large skillet. Put your shrimp, dried with paper towel, in a bowl. Sprinkle with half the ginger, garlic and onion powder. Sprinkle with salt and pepper. Add to the skillet and cook for about one minute on each side. Move to a platter.
  • Heat another tablesppon of oil in the same skillet and add the sliced onion and a pinch of salt and pepper. Stir for a minute or two until the onion is soft and fragrant. Add the rest of the veggies including the parboiled carrots. Sprinkle with the other half of the onion, garlic and ginger powders. Sprinkle with salt and pepper. Add a couple of tablespoons of water to help cook/steam the veggies. Stir for a minute or two. Add the teriyaki and hoisin sauces and stir into the veggies. Let cook another minute.
  • Add back the shrimp and any juices from the platter. Add the cashews and mix into the veggies. Cook for one – two minutes until the shrimp are heated through and have finished cooking through.
  • To plate, carefully place the bird nest on a plate, top with some of the stir fry and put the rest around the nest. Sprinkle everything with the toasted sesame seeds. Dig in and enjoy!
Keyword asian, dinner, shellfish
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