Crispy Hashbrown Egg Nests (Printable Version)

Golden potato cups filled with eggs and cheese for a tasty morning treat.

# What You Need:

→ 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

09 - Extra chopped chives
10 - Hot sauce

# How To Make:

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 to create nests.
04 - Bake the potato nests for 15 to 20 minutes until the edges turn golden and crisp.
05 - Remove the muffin tin from the oven; sprinkle a small amount of cheese and scallions or chives into each nest.
06 - Crack one egg into each nest, then sprinkle with paprika, remaining cheese, and scallions or chives.
07 - Return the muffin tin to the oven and bake for 10 to 12 minutes, or until eggs reach desired doneness.
08 - Allow the nests to cool for 3 to 5 minutes before gently loosening edges with a butter knife and removing them from the tin.
09 - Serve warm, garnished with extra chopped chives and hot sauce if desired.

# Cooking Tips:

01 -
  • Each nest holds a perfect runny yolk that spills into crispy potato when you cut in.
  • They look impressive but use just a few everyday ingredients you probably already have.
  • You can prep the potato cups the night before and bake them fresh in the morning.
  • Theyre naturally portion controlled, so everyone gets their own golden cup without fighting over servings.
02 -
  • If you dont squeeze out enough water from the potatoes, the nests will steam instead of crisp and fall apart when you try to remove them.
  • Cracking the eggs too hard can break the yolk, so tap gently and let the egg slide in slowly.
  • Baking the potato shells first without the egg is the secret to getting them crispy all the way through.
03 -
  • Use a box grater and work quickly so the potatoes dont oxidize and turn brown before you mix them with butter.
  • Press the potato mixture firmly into the muffin cups with the back of a spoon or your fingers to ensure they hold their shape.
  • If you want softer yolks, pull them out at 10 minutes. For fully set eggs, go the full 12.
  • Let the nests cool slightly before removing them. Theyll firm up and release more easily.
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