Crispy Hashbrown Egg Nests (Print)

Golden, crispy potato cups filled with eggs, cheese, and scallions for a flavorful morning dish.

# Components:

→ Potatoes

01 - 3 cups shredded russet potatoes (approx. 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

09 - Extra chopped chives
10 - Hot sauce

# Directions:

01 - Preheat oven to 400°F and grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large bowl, toss shredded potatoes with salt, pepper, and melted butter 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 to create nests.
04 - Bake the nests for 15 to 20 minutes until edges turn golden and crisp.
05 - Remove pan from oven. Sprinkle a small amount of cheese and scallions/chives into each nest.
06 - Crack one egg into each nest, then sprinkle with paprika, remaining cheese, and scallions/chives.
07 - Return to oven and bake for 10 to 12 minutes, or until eggs reach desired doneness.
08 - Let nests cool for 3 to 5 minutes, then gently loosen them with a butter knife and remove from the pan.
09 - Serve warm, garnished with extra chives and hot sauce if desired.

# Expert Advice:

01 -
  • Crispy edges meet soft, runny yolk in one perfect bite.
  • You can prep the nests ahead and just crack the eggs in when youre ready.
  • Kids love them because theyre cute, adults love them because theyre actually delicious.
02 -
  • Squeeze the shredded potatoes in a clean towel until your hands hurt, excess water is the enemy of crispiness.
  • Dont skip greasing the pan, even if it says nonstick, because these will stick if you get lazy.
  • If the eggs cook too fast, cover the pan loosely with foil for the last few minutes.
03 -
  • Par bake the potato nests the night before, then store them in the fridge and just add eggs in the morning.
  • Use a fork to fluff the shredded potatoes after squeezing them dry so they press evenly into the cups.
  • If you want extra crispy edges, brush the tops with a little more melted butter before the first bake.
Back