Golden, lacy-edged hash brown baskets filled with gently baked eggs feel like something you’d stumble upon in a cozy café tucked away in the Swiss Alps—comforting, rustic, and beautifully refined. This dish is all about texture and contrast, where the crunch of the potato nest meets the soft, rich center of a perfectly cooked egg.
Inspired by rösti and the American diner classic, these baskets use a blend of simple ingredients with smart technique—pressing and crisping the potatoes like a chef would to achieve that deep, golden crust. They pair surprisingly well with fresh Mediterranean sides like a Classic Greek Salad or Chicken Salad Lettuce Wraps.
Whether you’re jazzing up brunch or making a protein-packed meal prep, this recipe encourages culinary play. Think of it as a passport to a new kind of breakfast that balances comfort and curiosity on every bite
Flavor Bomb Alert!
- I first made these after returning from Austria, where rösti stole my heart—this felt like a home-style twist on a European favorite.
- They’re a weekly brunch staple now, and I’ve even used sweet potatoes for a Southern-inspired version that totally works.
- The crispy baskets hold up great for meal prep, so I pack them for post-gym lunches—paired with Greek salad, they hit all the right notes.
- They helped me cut back on toast-heavy breakfasts without sacrificing satisfaction; protein plus crunch keeps me full longer.
- And honestly? They taste amazing with Classic Greek Salad and Chicken Salad Lettuce Wraps—fresh, creamy, and crunchy all together.
Eggs In Crispy Hash Brown Baskets Recipe
Equipment
- Muffin tin
- Measuring spoons
- Clean kitchen towel
- Mixing bowl
- Chef’s knife
- Oven
- Spoon or spatula
- Nonstick cooking spray
Ingredients
- ½ tsp freshly ground black pepper
- Cooking spray
- 3 tbsp extra virgin olive oil
- 12 eggs
- 6 cups frozen hash brown potatoes, completely thawed
- 1 tbsp fresh chopped rosemary
- 2 tsp hot smoked paprika
- ½ tsp kosher salt
Instructions
- Preheat your oven to 375°F and generously coat a muffin tin with nonstick spray.
- Place the shredded potatoes in a clean kitchen towel and wring out any excess moisture thoroughly.
- Transfer the potatoes to a mixing bowl, then stir in paprika, rosemary, extra virgin olive oil, salt, and pepper until everything is evenly combined.
- Divide the potato mixture among the muffin cups and press it firmly into the base and up the sides to form little baskets.
- Bake for 20 to 30 minutes or until the baskets are golden and crisp.
- Remove the tin from the oven and crack one egg into each basket.
- Lightly season the eggs with salt and pepper, then return the tin to the oven and bake for another 15 minutes or until the eggs are set to your liking.
- To serve, run a knife around the edges to loosen the baskets and gently pop them out.
- Garnish with chopped chives.
Notes
- Make sure the potatoes are very dry—excess moisture prevents crisping.
- Press the mixture firmly into the muffin cups to avoid thin spots that could break.
- For runny yolks, reduce egg baking time slightly and monitor closely.
| Calories | 185kcal |
| Carbohydrates | 13g |
| Fiber | 1.5g |
| Fat | 11g |
| Protein | 7g |
| Cholesterol | 186g |
