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A delicious serving of eggs in crispy hash brown baskets for breakfast.

Eggs in Hash Brown Baskets

Crispy hash brown cups filled with perfectly baked eggs, perfect for brunch or as a portable appetizer.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Hash Brown Cups
  • 4 medium russet potatoes About 2 pounds; Yukon gold works too.
  • 2 tablespoons melted butter Substitute olive oil for a dairy-free option.
  • to taste salt
  • to taste freshly ground black pepper
For the Filling
  • 8 large eggs Room temperature eggs bake more evenly.
  • shredded cheese Optional — cheddar, gruyère, or pepper jack.
  • chopped fresh herbs Optional — chives, parsley, or dill for garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or spray with nonstick spray.
  2. Grate the potatoes on the large holes of a box grater or use a food processor. Place the shreds in a clean kitchen towel and squeeze hard to remove as much moisture as possible.
  3. Transfer the drained potatoes to a bowl. Stir in the melted butter, then season with salt and pepper. Mix until evenly coated.
  4. Press the potato mixture firmly into the muffin cups, making sure to build up the sides so each cup forms a defined nest.
Baking the Cups
  1. Bake on the middle rack for 25–30 minutes, until the tops and edges are golden brown and crisp.
Adding the Eggs
  1. Remove the tin from the oven and crack one egg into each potato cup. If using cheese, sprinkle a little over each egg.
  2. Return to the oven and bake an additional 10–15 minutes, checking for desired egg doneness.
  3. Let the baskets cool in the tin for 2–3 minutes. Then run a small knife around the edges and gently lift them out.
  4. Garnish with chopped herbs and serve warm.

Notes

These baskets are great for brunch or as appetizers. You can customize them with various toppings. For storage, refrigerate leftovers in an airtight container for up to 3–4 days.