Introduction

Discover the delicious combination of crispy hash brown baskets filled with perfectly baked eggs. This simple yet elegant breakfast or brunch dish offers a satisfying mix of textures and flavors that everyone will love. Ready in under an hour, it’s a great way to impress family and friends.

The image shows five nest-shaped cups made from golden-brown crispy shredded potatoes, each holding a cooked sunny-side-up egg with bright yellow yolks and firm white edges. The potato nests have a crunchy texture with some rough, uneven strands visible, and the eggs sit perfectly inside the center of each nest. Small green herb pieces, possibly parsley, are sprinkled on top of the eggs for a touch of color and freshness. The nests are placed on a dark non-stick pan with some potato shreds scattered around. The background surface is white marbled texture. 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: Preheat your oven to 400°F (200°C). Peel and grate the russet potatoes using a box grater or food processor. Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispiness.
Step 2: Grease a muffin tin generously with olive oil or melted butter to prevent sticking and help with crisping.
Step 3: In a bowl, combine the grated potatoes with salt, pepper, and shredded cheese. Mix well until evenly combined.
Step 4: Press a handful of the potato mixture firmly into each muffin cup, forming a basket shape about 1/4 inch thick around the edges.
Step 5: Bake the baskets in the preheated oven for 20 to 25 minutes, or until golden brown and crispy, watching carefully to avoid burning.
Step 6: Remove the muffin tin from the oven and gently crack one egg into the center of each crispy hash brown basket without breaking the yolk.
Step 7: Return the tin to the oven and bake for an additional 8 to 10 minutes, until the egg whites are set but yolks remain runny. For firmer yolks, bake a few minutes longer.
Step 8: Let the baskets cool slightly, then carefully loosen them from the muffin tin with a fork or spoon. Garnish with fresh herbs and top with sour cream or hot sauce if desired.

Tips & Variations

To get extra crispy baskets, make sure to squeeze out as much moisture from the grated potatoes as possible.
Try mixing in cooked bacon bits or diced bell peppers for additional flavor.
Substitute cheddar cheese with mozzarella for a milder taste or parmesan for a sharper bite.
If you prefer a vegetarian version, omit any meat add-ins and use your favorite herbs for garnish.
To make the eggs fully cooked, bake the baskets with eggs for a few additional minutes until yolks reach your desired firmness.

Storage

Store leftover hash brown baskets in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven at 350°F (175°C) for 5 to 7 minutes to retain crispiness. Avoid microwaving to keep the baskets from becoming soggy.

How to Serve

The image shows several egg nests, each made of crispy golden shredded potatoes formed into a cup shape. Inside each nest is a perfectly cooked fried egg with a bright yellow yolk in the center and glossy white surrounding it. The egg nests are sprinkled with small green herb pieces and a light dusting of black pepper. The nests sit on a dark tray that contrasts with their warm colors, and the background is a white marbled texture. 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 without the eggs in advance. Store them in the fridge for up to one day and add the eggs before finishing the bake when ready to serve.

What type of cheese works best for these baskets?

Cheddar is a popular choice for its flavor and melting quality, but mozzarella or parmesan are excellent alternatives depending on your taste preferences.

Eggs In Crispy Hash Brown Baskets Recipe

Print Recipe

★★★★★

4.4 from 114 reviews

Deliciously crispy hash brown baskets filled with perfectly baked eggs, topped with melty cheese and optionally garnished with fresh herbs and sour cream or hot sauce. These savory breakfast baskets are easy to make, combining the comforting flavors of crispy potatoes, gooey cheese, and runny egg yolks baked to perfection.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Hash Brown Basket 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

Egg and Garnish

4 large eggs
Fresh herbs (like parsley or chives) for garnish (optional)
Sour cream or hot sauce for topping (optional)

Instructions

Prep the potatoes: 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. Dry potatoes ensure crispiness in the final hash brown baskets.
Grease your muffin tin: Preheat your oven to 400°F (200°C). Generously grease a muffin tin with olive oil or melted butter to ensure the baskets crisp evenly and don’t stick to the pan.
Mix the hash brown ingredients: In a bowl, combine the grated potatoes with salt, pepper, and shredded cheese. Stir well until the mixture is evenly seasoned and cheese is well distributed. This mixture forms the base of the crispy baskets.
Form the baskets: Take handfuls of the potato mixture and firmly press them into the greased muffin tin cups, shaping a basket about 1/4 inch thick around the edges. Make sure they’re packed tightly so the baskets hold their shape during baking.
Bake the baskets: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the baskets turn golden brown and crisp along the edges. Check frequently towards the end to avoid burning.
Add the eggs: Carefully remove the baking tin from the oven. Gently crack one egg into the center of each hash brown basket, taking care not to break the yolks. For runnier yolks, crack the eggs directly into the baskets just after they come out of the oven.
Bake again: Return the muffin tin to the oven and bake for an additional 8-10 minutes until the egg whites are fully set, but the yolks remain slightly runny. Increase baking time if you prefer firmer yolks.
Serve and garnish: Let the hash brown baskets cool for a minute or two. Carefully loosen them from the muffin tin with a fork or spoon. Garnish with fresh herbs and optionally add a dollop of sour cream or drizzle hot sauce before serving. Enjoy warm.

Notes

Be sure to squeeze out as much moisture from the grated potatoes as possible to achieve maximum crispiness.
Use any type of shredded cheese you prefer—the flavor profile changes slightly with cheddar, mozzarella, or parmesan.
Fresh herbs like parsley or chives add a bright, fresh flavor and nice color contrast.
You can customize toppings with sour cream, hot sauce, or additional seasoning to suit your taste.
Keep an eye on the baskets while baking to prevent burning as oven temperatures may vary.

Keywords: hash brown baskets, baked eggs, crispy potatoes, breakfast recipe, cheesy hash browns, egg baskets, easy breakfast