Eggs in Crispy Hash Brown Baskets Recipe

Introduction

Eggs in crispy hash brown baskets make for a delightful and satisfying breakfast or brunch. These golden potato nests hold perfectly cooked eggs, combined with melted cheese and fresh herbs for a delicious twist on a classic morning meal.

Ingredients

• 2 large potatoes (about 1 pound), peeled and grated
• 1 cup shredded cheese (cheddar or your choice)
• 4 large eggs
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (such as chives or parsley)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy baskets.
2. Step 2: In a large bowl, combine the grated potatoes, shredded cheese, olive oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Step 3: Lightly grease a muffin tin with cooking spray or olive oil. Divide the hash brown mixture evenly among the muffin cups, pressing it firmly against the sides and bottom to form basket shapes.
4. Step 4: Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden brown and crispy.
5. Step 5: Remove the muffin tin from the oven and carefully crack an egg into each hash brown basket. Season the eggs with a pinch of salt and pepper.
6. Step 6: Return the muffin tin to the oven and bake for an additional 8 to 10 minutes, or until the eggs are cooked to your desired doneness.
7. Step 7: Remove from the oven and let cool for a minute. Carefully lift the baskets from the tin and garnish with fresh herbs before serving.

Tips & Variations

• For extra crispiness, rinse the grated potatoes under cold water before squeezing to remove excess starch.
• Try mixing in diced cooked bacon or sautéed onions for added flavor.
• Use different cheeses like mozzarella or pepper jack to change the taste profile.
• If you prefer softer yolks, reduce the final baking time accordingly.

Storage

Store leftover hash brown baskets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or conventional oven to keep them crispy. Avoid microwaving if possible, as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the hash brown baskets ahead of time?

Yes, you can assemble the potato baskets up to the baking step and refrigerate them for a few hours before baking. Just add the eggs and bake when ready to serve.

What type of potatoes work best for this recipe?

Starchy potatoes like Russets are ideal for achieving crispy hash brown baskets, but you can also use Yukon Golds for a slightly creamier texture.

Eggs in Crispy Hash Brown Baskets Recipe

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★★★★★

5 from 142 reviews

• Author: Naomi
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Crispy hash brown baskets filled with baked eggs make a delightful breakfast or brunch treat. This recipe combines shredded potatoes, cheese, and seasoning baked into golden, crispy cups that hold perfectly cooked eggs, garnished with fresh herbs for a colorful and flavorful start to your day.

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Ingredients

Scale 1x2x3x

Ingredients

• 2 large potatoes (about 1 pound), peeled and grated
• 1 cup shredded cheese (cheddar or your choice)
• 4 large eggs
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (such as chives or parsley)

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Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for baking the hash brown baskets to crispy perfection.
2. Prepare the Potatoes: Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess water is essential for crispy, not soggy, hash brown baskets.
3. Mix the Hash Brown Mixture: In a large bowl, combine the grated potatoes, shredded cheese, olive oil, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
4. Shape the Baskets: Lightly grease a muffin tin with cooking spray or olive oil. Divide the hash brown mixture evenly among the muffin cups, pressing the mixture firmly against the sides and bottom to form basket shapes that will hold the eggs.
5. Bake the Hash Brown Baskets: Place the muffin tin into the preheated oven and bake for 20–25 minutes, or until the edges are golden brown and crispy, ensuring a sturdy basket structure.
6. Add the Eggs: Remove the muffin tin from the oven and carefully crack one egg into each hash brown basket. Season each egg with a pinch of salt and pepper to enhance the flavor.
7. Finish Baking: Return the muffin tin to the oven and bake for an additional 8–10 minutes, or until the eggs reach your desired doneness, whether that be runny yolks or fully set eggs.
8. Serve: Remove the baked baskets from the oven and allow them to cool for a minute. Carefully remove from the muffin tin and garnish with fresh herbs such as chives or parsley before serving.

Notes

• For extra crispiness, you can spray the hash brown baskets lightly with oil before baking.
• You can customize the cheese type based on your preferences, such as mozzarella, pepper jack, or gouda.
• To make it vegetarian, ensure the cheese used does not contain animal rennet.
• These baskets can be made ahead and reheated in the oven for a quick breakfast.
• If you prefer softer whites or runnier yolks, reduce the second baking time slightly.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: hash brown baskets, baked eggs, breakfast recipe, crispy hash browns, baked egg cups