Introduction

Eggs in Crispy Hash Brown Baskets combine the comfort of golden, crunchy potatoes with the richness of perfectly baked eggs. This delightful dish is great for breakfast or brunch and offers both texture and flavor in every bite.

The image shows four golden-brown crispy nests made from shredded potatoes, each holding a sunny-side-up egg perfectly cooked with bright yellow yolks and firm white edges. The nests have a rough, crunchy texture on the outside, forming a cup shape that holds the eggs snugly. Each egg is sprinkled lightly with black pepper and finely chopped green herbs. These nests are placed on a dark surface with hints of wooden texture in the background, with a close-up view that highlights their crispiness and color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible for crispier baskets.
Step 2: Preheat your oven to 400°F (200°C). Generously grease a muffin tin with olive oil or melted butter to prevent sticking and help the baskets crisp up evenly.
Step 3: In a bowl, combine the grated potatoes with salt, pepper, and shredded cheese. Stir until well mixed to ensure the baskets hold together with a savory flavor.
Step 4: Press a handful of the potato mixture firmly into each muffin cup, shaping it into a basket about 1/4 inch thick around the edges for a sturdy base.
Step 5: Bake the baskets in the oven for 20-25 minutes, until golden brown and crispy. Watch closely to avoid burning while ensuring the edges are crisp and the center holds its shape.
Step 6: Remove the muffin tin from the oven and gently crack an egg into the center of each basket, taking care not to break the yolk or overflow the basket.
Step 7: Return the tin to the oven and bake for another 8-10 minutes, until the egg whites are set and yolks are runny. Bake longer if you prefer firmer yolks.
Step 8: Let the baskets cool slightly before carefully loosening them from the tin. Garnish with fresh herbs, sour cream, or hot sauce as desired, then serve and enjoy.

Tips & Variations

For extra flavor, mix finely chopped cooked bacon or sautéed onions into the potato mixture before baking.
Try different cheeses like mozzarella for a milder taste or parmesan for a sharp bite.
Ensure potatoes are well drained to help the baskets crisp rather than steam.
Add sautéed spinach, mushrooms, or roasted tomatoes on top for a veggie-packed version.
Serve on a bed of fresh greens with a lemon vinaigrette for a lighter meal option.

Storage

Store leftover hash brown baskets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or conventional oven to preserve crispiness. Eggs are best eaten fresh, but if stored separately, reheat with care to avoid overcooking.

How to Serve

The image shows four crispy golden brown potato nests, each holding a perfectly cooked sunny-side-up egg with bright yellow yolks and slightly set whites in the center. The nests have a rough, crunchy texture on the outside, with thin strands of fried potato fanned out like a bird’s nest. Each egg is seasoned with a sprinkle of black pepper and finely chopped green herbs on top, adding spots of green color. The nests are arranged on a dark baking tray, placed 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 assemble and bake the hash brown baskets in advance, then refrigerate them. When ready to serve, crack the eggs into the baskets and bake until the eggs are cooked to your liking.

What can I use instead of russet potatoes?

You can use Yukon Gold potatoes for a slightly creamier texture or sweet potatoes for a different flavor profile, but keep in mind the moisture content may vary and affect crispiness.