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Eggs in Crispy Hash Brown Baskets

A delightful breakfast dish featuring crispy potato nests filled with freshly cracked eggs, perfect for any meal of the day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the hash brown baskets
  • 3 cups grated potatoes Freshly grated for best texture.
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the filling
  • 6 large eggs Cracked into the baked baskets.
Optional toppings
  • cheese To add on top if desired.
  • green onions Chopped, for garnish.
  • bacon Cooked and crumbled.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix grated potatoes with melted butter, salt, and pepper.
  3. Press the potato mixture into the bottom and up the sides of a greased muffin tin to form baskets.
Baking
  1. Bake for 25-30 minutes or until they're golden brown.
  2. Remove from the oven and crack an egg into each potato basket.
  3. Return to the oven and bake for an additional 10-15 minutes until the eggs are set.
Serving
  1. Top with optional toppings if desired and serve warm.

Notes

These baskets last up to 3 days in the fridge. For longer storage, freeze for up to 2 months and reheat in the oven.