Crispy Hashbrown Egg Nests (Printable)

Golden potato nests filled with eggs and cheese, perfect for a delicious and fun breakfast start.

# What You’ll Need:

→ Potatoes

01 - 3 cups shredded russet potatoes (about 2 large potatoes), rinsed and well-drained
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons melted unsalted butter

→ Filling

05 - 6 large eggs
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup chopped scallions or chives
08 - 1/4 teaspoon paprika (optional)

→ Garnish (optional)

09 - Extra chopped chives
10 - Hot sauce

# How-To:

01 - Preheat oven to 400°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - Combine shredded potatoes, salt, pepper, and melted butter in a large bowl. Toss until evenly coated.
03 - Press approximately 1/4 cup of the potato mixture firmly into the bottom and up the sides of each muffin cup, shaping nests.
04 - Bake for 15 to 20 minutes until edges turn golden and crisp.
05 - Remove pan from oven. Sprinkle cheese and scallions or chives evenly into each nest.
06 - Crack one egg into each nest. Sprinkle paprika, remaining cheese, and scallions or chives on top.
07 - Return to oven and bake 10 to 12 minutes until eggs are set as desired.
08 - Let nests cool for 3 to 5 minutes. Gently loosen edges with a butter knife and remove from muffin tin.
09 - Serve warm, garnished with extra chives and hot sauce if preferred.

# Expert Advice:

01 -
  • Each nest is its own perfect serving, no slicing or scooping required.
  • The crispy potato edges give you that satisfying crunch you crave in the morning.
  • You can prep the nests the night before and just add eggs in the morning.
  • They reheat surprisingly well, making them great for meal prep.
02 -
  • If you skip drying the potatoes thoroughly, they'll steam instead of crisp and you'll end up with soggy nests.
  • Don't skip the first bake for the potato shells alone, they need that head start to get crispy before the eggs go in.
  • Use a gentle hand when cracking the eggs, a broken yolk is still tasty but it doesn't have the same wow factor.
03 -
  • Use a kitchen towel to squeeze the potatoes dry, paper towels will shred and stick to the strands.
  • If your muffin tin has seen better days, line each cup with a small square of parchment to prevent sticking.
  • For extra crispy edges, brush the formed nests with a little melted butter before the first bake.
  • Check the eggs a minute or two early, ovens vary and you don't want to overcook the yolks.
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