Save I started making these potato nests on a Sunday when I had leftover shredded potatoes and six eggs that needed using. The muffin tin was already out from muffins the day before, and I thought, why not press the potatoes into the cups and see what happens? They crisped up beautifully, golden and crunchy at the edges. When I cracked the eggs in and watched them bake into these neat little portions, I knew I'd stumbled onto something. Now they're my go-to when I want breakfast to feel special without much fuss.
The first time I served these at a weekend brunch, my friend picked one up with her hands like a muffin and took a bite. I hadn't even thought of them as handheld, but she was right—they hold together perfectly. Everyone ended up eating them that way, standing around the kitchen island, drizzling hot sauce over the tops. One person added salsa, another sprinkled extra cheese. They became interactive in a way I hadn't planned, and that's when I realized these weren't just breakfast—they were an experience.
Ingredients
- Shredded russet potatoes: Russets have the right starch content to crisp up without falling apart, and rinsing them removes excess starch so they don't turn gummy.
- Melted butter: This coats every shred and helps the potatoes brown evenly, adding a rich flavor that oil alone can't match.
- Eggs: Crack them gently so the yolk stays intact, it makes all the difference when you cut into the nest and the yolk runs.
- Cheddar cheese: Sharp cheddar gives a bold flavor, but I've used Gruyere when I wanted something nutty and it was incredible.
- Scallions or chives: Fresh, bright, and a little oniony without overpowering the egg, they add color and a hint of sharpness.
- Paprika: Just a pinch makes the tops look more finished and adds a subtle warmth.
Instructions
- Prep the potatoes:
- Rinse the shredded potatoes under cold water until the water runs clear, then squeeze them dry in a clean towel—seriously, get as much water out as you can. Toss them with salt, pepper, and melted butter until every strand is coated.
- Form the nests:
- Press about a quarter cup of potato mixture into each muffin cup, pushing it up the sides to create a little bowl. Pack it firmly so it holds its shape when it bakes.
- Bake the shells:
- Slide the pan into a 400°F oven and bake for 15 to 20 minutes until the edges turn golden and crispy. The smell of browning potatoes will fill your kitchen.
- Add the filling:
- Sprinkle a bit of cheese and scallions into each nest, then crack an egg into the center. Top with a little more cheese, scallions, and a light dusting of paprika.
- Bake the eggs:
- Return the pan to the oven and bake for 10 to 12 minutes, depending on how runny you like your yolks. I like mine just set with a soft center.
- Remove and serve:
- Let the nests cool for a few minutes, then run a butter knife around the edges and gently lift them out. Serve them warm with extra chives and hot sauce on the side.
Save One morning I made a batch of these and my neighbor knocked on the door just as I pulled them from the oven. I offered her one, still warm, and she stood there in my kitchen eating it with her hands, eyes closed. She didn't say much, just asked for the recipe before she left. A few days later she texted me a photo of her own batch, topped with salsa verde and crumbled bacon. That's when I knew this recipe had legs—it invites you to make it your own.
Customizing Your Nests
I've tucked cooked crumbled bacon into the nests before adding the eggs, and it turns them into something heartier. Sauteed mushrooms and spinach work beautifully if you want a more veggie-forward version. Once I added diced roasted red peppers and feta, and it tasted like a Mediterranean morning. The potato shell is a blank canvas, so don't be afraid to experiment with what you have on hand.
Make-Ahead and Storage
You can bake the potato nests the night before, let them cool completely, and store them in the fridge. In the morning, just reheat them for a few minutes in the oven, add the eggs and cheese, and bake. I've also frozen the baked potato shells in a freezer bag, and they crisped back up perfectly after a quick oven reheat. Leftover assembled nests can be refrigerated and reheated gently in a low oven, though the eggs will be fully set.
Serving Suggestions
These nests are filling on their own, but I like to serve them with a simple arugula salad dressed in lemon and olive oil for contrast. Fresh fruit, especially berries or melon, balances the richness. If you're feeding a crowd, set out little bowls of toppings and let everyone build their own.
- Offer hot sauce, salsa, or sour cream on the side.
- Pair with avocado slices or a handful of cherry tomatoes.
- Serve alongside crispy bacon or breakfast sausage for a full spread.
Save These potato nests have become my favorite way to use up leftover shredded potatoes, but honestly, I buy potatoes just to make them now. There's something about pulling a pan of golden, egg-filled cups from the oven that makes any morning feel a little more special.