Eggs in Crispy Hash Brown Baskets
A fun and delicious breakfast or brunch dish featuring crispy hash brown potato nests filled with perfectly baked eggs and topped with fresh chives.
Equipment
- Muffin Tin
- Mixing bowl
- Oven
- Kitchen Towel
Ingredients
Main Ingredients
- Cooking spray for greasing muffin tin
- 6 cups frozen hash brown potatoes completely thawed
- 2 tsp hot smoked paprika
- 1 tbsp fresh rosemary chopped, or 2 tsp dried rosemary
- 3 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 12 eggs
- 2 tsp chopped chives for garnish
Instructions
- Preheat oven to 375°F (190°C) and heavily grease a muffin tin with nonstick spray.
- Wrap thawed hash browns in a clean kitchen towel and squeeze out any excess moisture.
- In a large mixing bowl, combine potatoes, paprika, rosemary, olive oil, salt, and pepper. Stir until well coated.
- Divide the potato mixture evenly between muffin cups, pressing firmly to form a basket shape.
- Bake for 20–30 minutes or until golden and crispy.
- Remove from the oven and crack 1 egg into each hash brown basket. Season with salt and pepper.
- Bake again for about 15 minutes, or until eggs are set to your liking.
- Run a knife around the edges to loosen and gently remove the baskets. Garnish with chopped chives before serving.
Notes
For a dairy-free and gluten-free breakfast option, use olive oil and avoid any added cheese. Customize by adding sautéed vegetables or cheese before baking the eggs.