Crispy Hashbrown Egg Nests (Printable)

Golden, crispy potato cups filled with eggs, cheddar, and scallions baked to perfection.

# Components:

→ Potatoes

01 - 3 cups shredded russet potatoes (about 2 large potatoes), rinsed and well-drained
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons melted unsalted butter

→ Filling

05 - 6 large eggs
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup chopped scallions or chives
08 - 1/4 teaspoon paprika (optional)

→ Garnish (optional)

09 - Extra chopped chives
10 - Hot sauce

# Directions:

01 - Preheat oven to 400°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large bowl, mix shredded potatoes with salt, pepper, and melted butter until evenly coated.
03 - Press approximately 1/4 cup of the potato mixture firmly into the bottom and up the sides of each muffin cup, shaping nests.
04 - Bake for 15 to 20 minutes until the edges turn golden and crispy.
05 - Remove the pan from oven and sprinkle a portion of cheese and chopped scallions or chives into each nest.
06 - Crack one egg into each nest, then sprinkle with paprika (optional), remaining cheese, and scallions or chives.
07 - Return the muffin tin to the oven and bake for 10 to 12 minutes, or until the eggs reach desired doneness.
08 - Allow nests to cool for 3 to 5 minutes before gently loosening with a butter knife and removing from the tin. Serve warm with optional garnishes.

# Expert Advice:

01 -
  • Crispy potato edges give you that perfect crunch in every bite, like the best part of a hashbrown
  • You can make a whole batch at once and everyone gets their own cute little nest
  • They hold together beautifully, so you can eat them with your hands if you want
  • Cheese melts right into the egg and potato, making every forkful ridiculously satisfying
02 -
  • Rinse and drain your shredded potatoes really well, or they will steam instead of crisp and turn mushy
  • Press the potato mixture firmly into the muffin cups, otherwise the nests fall apart when you try to remove them
  • Dont overbake the eggs or the yolks will turn hard and chalky, check them at 10 minutes
03 -
  • Use a box grater or food processor to shred the potatoes quickly and evenly
  • If your eggs are cold from the fridge, let them sit at room temperature for 10 minutes before cracking so they bake more evenly
  • Grease the muffin tin really well, even if its nonstick, or youll lose half the crispy edges when you try to remove them
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