Introduction

Eggs in Crispy Hash Brown Baskets combine the comforting crunch of golden potatoes with the rich creaminess of baked eggs. This delightful dish is perfect for breakfast or brunch and offers a beautiful presentation that’s sure to impress both family and guests.

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: Preheat your oven to 400°F (200°C). 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 to ensure crispiness.
Step 2: Grease a muffin tin generously with olive oil or melted butter to prevent sticking and help the hash browns crisp evenly.
Step 3: In a bowl, combine the grated potatoes with salt, pepper, and shredded cheese. Mix well to evenly distribute the seasoning and cheese.
Step 4: Press a handful of the potato mixture firmly into each muffin cup, shaping them into baskets with about 1/4 inch thick edges to create a sturdy base.
Step 5: Bake the potato baskets for 20-25 minutes until golden brown and crispy around the edges, watching carefully to prevent burning.
Step 6: Remove the muffin tin from the oven and gently crack one egg into the center of each hash brown basket, taking care not to break the yolk.
Step 7: Return the tin to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but yolks remain runny. Extend baking time slightly if you prefer firmer yolks.
Step 8: Let the baskets cool briefly, then carefully loosen them from the muffin tin with a fork or spoon. Garnish with fresh herbs, sour cream, or hot sauce as desired before serving.

Tips & Variations

For extra flavor, try mixing in finely chopped cooked bacon or sautéed onions into the potato mixture before baking.
Use different cheeses like mozzarella for a milder taste or parmesan for a sharper bite.
If you want a vegetarian version, add sautéed mushrooms or spinach as a topping before serving.
Ensure potatoes are well drained — removing moisture is key to achieving crisp baskets.

Storage

Store any 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 at 350°F (175°C) to restore crispness. Avoid microwaving as it can make them soggy. For best results, add fresh eggs when serving leftovers.

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 prepare and bake the hash brown baskets in advance without the eggs. Store them in the refrigerator and add the eggs right before reheating and serving to keep them fresh.

What can I use instead of russet potatoes?

You can substitute russet potatoes with Yukon Gold potatoes for a slightly creamier texture, but russets are preferred for their starch content, which helps make crispier baskets.