Eggs In Crispy Hash Brown Baskets Recipe
Eggs in crispy hash brown baskets are a savory and satisfying breakfast treat. Shredded potatoes are seasoned, shaped into nests, and baked until golden, then filled with eggs and cooked to perfection. A delicious combination of crunch and creaminess, perfect for brunch or weekend mornings.
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.