Last Updated on April 15, 2022 by Karen
Eggs baked in hash brown cups make for an easy, fun, and delicious breakfast!
It’s Monday again, you guys. This weekend went by too quickly! I finally unpacked all of the boxes that contained my cooking supplies and kitchen gadgets, got some of my clothes unpacked, and tested a few recipes for the blog, including an awesome carrot quick bread recipe that I definitely have to share with you.
We also brought home two dozens of oysters from Whole Foods and tried our hands at oyster shucking. I helped with cleaning and scrubbing the shells, and James did the actual hard work. And it was as difficult and tricky as can be! Those who post oyster shucking tutorials on YouTube definitely make it look so easy!
Now that we’re heading into the work week, I’m glad that I’ve stocked the fridge with lots of healthy ingredients, both fresh and frozen. I’m a huge fan of fresh, in-season produce, but one of the many reasons for keeping frozen fruits and vegetables on hand is that they don’t require much prepping, which allows you to make healthy dishes at home without spending too much time washing, peeling, or chopping. I always have frozen peas, corn, and berries on hand, and recently, having made this Crispy Cheesy Skillet Hash Browns, I’ve been adding frozen potatoes to my grocery list.
Potato dishes could never bore me, and these potato nests are one of the most beautiful and delicious preparation methods to date! Not to mention, they are so versatile.
You can add some shredded cheese or chopped rosemary if you like. My sister suggested that we drizzle some white truffle oil over the top to finish the dish. It was just perfection!
Pair it with a mix of salad greens and you’ll have the perfect meatless breakfast, lunch, or breakfast for dinner. Or Sunday brunch, anyone?
Baked Eggs in Hash Brown Cups
Ingredients
- 2 cups frozen shredded hash-brown potatoes thawed and drained
- 8 eggs
- Cooking spray
- Salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Spray muffin pans generously with cooking spray. Scoop 1/4 cup of shredded potatoes into each muffin cup, and gently press down the sides and bottom in each muffin cup to make a nest. Spray again with cooking spray. Bake for 15 to 20 minutes, or until the potatoes are golden brown.
- Allow the hash brown cups to cool for 15 minutes. Crack an egg into each one, sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
- Remove from muffin pan and serve.
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Although this recipe sounds great, it doesn’t appear that the yolk has set at all and the whites appear runny as well. If you put a foil tent over these, could you cook longer and still NOT burn the hash brown cups? Or maybe cook the cups for a shorter period, and add that time to the egg part?? I prefer my eggs over easy – runny yolk UNDER fully cooked whites. The presentation is awesome! Thanks!!
Hi Samantha, thanks for the suggestions! If you follow my recipe as is, the yolks will be runny and the egg whites just cooked. For those who prefer the eggs fully cooked, then tenting with foil like you mentioned would work great!
I’m going to try these for dinner. They sound really good.
Hope you like them Cathy!
if i was to make a full set of 8, and have one every morning and just reheat it in the microwave would that work or make the egg taste funny? or even the hash brown become soggy because of the egg?
Hi Audrey, you can make the hash brown cups ahead, then crack an egg into one and reheat in the microwave. That way, the hash brown gets heated through and the egg is cooked just right. The hash brown might not be as crispy as it would be fresh out of the oven, but it shouldn’t get soggy this way. Hope that helps!
This works great with fresh shredded hash browns. Not frozen. Find in refrigerated sections of store.
Unfortunately my grocery store doesnt carry fresh hash browns. I’ve always used frozen hash brown without problems. The trick is to let it thaw out completely then squeeze dry with a towel.
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