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Eggs served in crispy hash brown baskets, a delicious breakfast dish

Eggs in Crispy Hash Brown Baskets

Crispy potato cups filled with baked eggs, perfect for a quick breakfast or weekend brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 baskets
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the hash brown cups
  • 2 cups grated potatoes Fresh grated or thawed frozen hash browns work well.
  • 2 tablespoons olive oil Helps the potatoes brown and crisp.
  • 1 teaspoon salt To season the potatoes.
  • 1/2 teaspoon black pepper For balanced seasoning.
For the filling
  • 6 large eggs One egg per basket.
  • 1 cup cheddar cheese Optional, for melting over the eggs.
  • 1/4 cup green onions Thinly sliced for garnish.
  • 1/2 cup cooked bacon or ham Chopped for added protein and flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the grated potatoes with olive oil, salt, and pepper until evenly coated.
  3. Grease a muffin tin and pack the potato mixture tightly into each cup to form a cup shape.
  4. Bake the potato cups for about 15-20 minutes until they turn golden and feel firm.
Assembly
  1. Crack one egg into each potato cup and add cheddar cheese or cooked bacon/ham if using.
  2. Return the muffin tin to the oven and bake until the egg whites are set and yolks reach your desired doneness, about 8-10 minutes.

Notes

Dry the grated potatoes well to achieve a crispier texture. Cool the baskets briefly before removing from the tin to help maintain their shape.