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This image shows a finished serving of Eggs in Crispy Hash Brown Baskets arranged neatly on a white plate, placed over a clean white marble countertop. The hash brown baskets are golden and crispy with perfectly set eggs in the center.

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 185 kcal

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.
    This image shows a nonstick 12-cup metal muffin tin placed on a white marble countertop, each cup evenly coated with nonstick spray, ready for the hash brown mixture.
  • Place the shredded potatoes in a clean kitchen towel and wring out any excess moisture thoroughly.
    This image shows a white cotton kitchen towel on a white marble countertop holding shredded raw potatoes, tightly wrung to remove excess moisture, with no other items present.
  • Transfer the potatoes to a mixing bowl, then stir in paprika, rosemary, extra virgin olive oil, salt, and pepper until everything is evenly combined.
    This image shows a clear glass mixing bowl on a white marble countertop containing shredded potatoes, paprika, rosemary, extra virgin olive oil, salt, and pepper, thoroughly mixed together.
  • Divide the potato mixture among the muffin cups and press it firmly into the base and up the sides to form little baskets.
    This image shows a metal muffin tin over a white marble countertop, with each cup filled and pressed with the seasoned shredded potato mixture to form uniform basket shapes.
  • Bake for 20 to 30 minutes or until the baskets are golden and crisp.
    This image shows golden baked hash brown baskets still in the muffin tin on a white marble countertop, visibly crisp and holding their basket shape.
  • Remove the tin from the oven and crack one egg into each basket.
    This image shows the cooked egg and hash brown baskets in a muffin tin placed on a white marble countertop, with the edges loosened and a few baskets gently popped out.
  • 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.
    This image shows the removed hash brown egg baskets on a white ceramic plate over a white marble countertop, freshly garnished with chopped green 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.