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Eggs In Crispy Hash Brown Baskets Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://spatulaqueen.com/eggs-in-crispy-hash-brown-baskets-recipe/