Description
To appreciate why this breakfast dish has taken home kitchens by storm, it helps to understand its unique structure. Essentially, this recipe reimagines two classic morning staples—shredded potato hash browns and fried or baked eggs—and fuses them together into portable, individual muffin-sized cups.
Ingredients
Scale
Makes 6 nests
- 3 cups frozen shredded hash browns, thawed
- 1 tbsp melted butter or olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ cup shredded cheddar cheese, divided
- 6 large eggs
- 2 tbsp chopped fresh chives or parsley
- 2 tbsp grated Parmesan cheese, optional
- 2 tbsp cooked bacon or ham, finely chopped, optional
Instructions
- Preheat the oven:
Preheat your oven to 425°F (220°C). Generously grease a 6-cup muffin pan with cooking spray or butter. - Prepare the hash browns:
Place the thawed hash browns in a clean kitchen towel and squeeze out as much excess moisture as possible. Transfer to a bowl and mix with melted butter, salt, pepper, and garlic powder. - Form the nests:
Divide the hash brown mixture between the muffin cups. Press firmly into the bottom and up the sides to create a nest shape. Sprinkle a little cheddar cheese into each nest. - Bake the hash brown cups:
Bake for 18–20 minutes, or until the edges are golden brown and crispy. - Add the eggs:
Carefully crack one egg into each hash brown nest. Sprinkle with the remaining cheddar and Parmesan, if using. - Bake again:
Return to the oven and bake for 8–12 minutes, depending on how runny or firm you prefer the yolks. - Garnish and serve:
Let the nests cool for 2–3 minutes before carefully removing them from the pan. Garnish with fresh chives or parsley and optional bacon or ham.
Notes
The key to crispy hash brown nests is removing as much moisture as possible from the potatoes before baking. For runny yolks, start checking the eggs around 8 minutes; for firmer yolks, bake a few minutes longer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 nest
- Calories: 250 kcal
Keywords: baked hash brown egg cups, crispy potato egg nests, hash brown muffin tin eggs