Introduction

Eggs in crispy hash brown baskets are a delightful breakfast treat combining golden, crunchy potato shells with perfectly baked eggs. This recipe is easy to make and perfect for serving a crowd or enjoying a comforting morning meal.

The image shows four crispy potato nests, each holding a sunny-side-up egg in the center. The potato nests are golden brown with a crunchy texture, looking like thin fried potato sticks woven into a nest shape. The eggs have bright yellow yolks that are slightly runny, sitting atop the white cooked egg whites, which fill the nests perfectly. Small green herb flakes are sprinkled on top of the eggs for a fresh touch. The nests are arranged closely together on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium russet potatoes, peeled and grated
1 cup shredded cheese (cheddar, mozzarella, or parmesan)
Salt and pepper to taste
2 tablespoons olive oil or melted butter (for greasing the muffin tin)
4 large eggs
Fresh herbs (parsley or chives)
Sour cream
Hot sauce

Instructions

Step 1: Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure crispiness.
Step 2: Preheat the oven to 400°F (200°C). Generously grease a muffin tin with olive oil or melted butter to prevent sticking.
Step 3: In a mixing bowl, combine the grated potatoes with salt, pepper, and shredded cheese. Mix well to evenly distribute the cheese and seasoning.
Step 4: Take a handful of the potato mixture and firmly press it into each muffin cup, forming a basket about 1/4 inch thick around the edges. Compact the mixture well to hold shape when baked.
Step 5: Bake the baskets in the preheated oven for 20-25 minutes until golden brown and crispy on the edges.
Step 6: Remove the muffin tin from the oven and carefully crack one egg into the center of each hash brown basket without breaking the yolk.
Step 7: Return the muffin tin to the oven and bake for an additional 8-10 minutes, until egg whites are set but yolks remain runny. Extend baking time if a firmer yolk is preferred.
Step 8: Let the baskets cool for a few minutes, then gently loosen them with a fork or spoon. Garnish with fresh herbs, sour cream, or hot sauce as desired and serve warm.

Tips & Variations

For extra flavor, add finely chopped onions or bell peppers to the potato mixture before baking.
Use a mix of cheeses for a richer taste, such as combining cheddar and parmesan.
Substitute sweet potatoes for russet potatoes for a slightly sweeter and colorful variation.
If you prefer well-cooked yolks, bake the eggs a few minutes longer after adding them to the baskets.

Storage

Store leftover hash brown baskets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows four crispy potato nests, each with a golden-brown crunchy texture on the outside and tender shredded potatoes inside, shaped like small bowls. Sitting perfectly in the center of each nest is a bright sunny-side-up egg with a shiny yellow yolk and slightly firm white edges. A few small green herb pieces are sprinkled on top of the eggs, adding a touch of color. The nests rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the hash brown baskets ahead of time?

Yes, you can prepare and bake the baskets up to the point before adding the eggs. Store them in the refrigerator and add the eggs just before serving, then bake again as directed.

What if I don’t have a muffin tin?

While a muffin tin helps create a basket shape, you can also form the hash brown baskets on a baking sheet and create a shallow well for the egg. However, the shape and ease of handling may differ.