Crispy Hashbrown Egg Nests (Printable Version)

Golden crispy potato cups with eggs, cheese, and scallions, perfect for a savory morning start.

# The Ingredients 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

09 - Extra chopped chives
10 - Hot sauce

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin using nonstick spray or butter.
02 - In a large mixing bowl, toss the shredded potatoes with salt, black 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 form nest shapes.
04 - Bake the potato nests for 15 to 20 minutes until the edges are golden brown and crispy.
05 - Remove the tin from the oven. Evenly sprinkle a portion of shredded cheddar cheese and chopped scallions or chives into each nest.
06 - Crack one large egg into each potato nest. Optionally sprinkle with paprika, then add remaining cheese and scallions or chives on top.
07 - Return the tin to the oven and bake for 10 to 12 minutes, or until the eggs reach desired doneness.
08 - Allow the nests to cool for 3 to 5 minutes before carefully loosening them with a butter knife and removing from the muffin tin.
09 - Serve the potato nests warm, garnished with additional chopped chives and hot sauce if desired.

# Additional Tips::

01 -
  • The crispy potato edges give you that diner-style hashbrown crunch without flipping anything on a griddle.
  • Each cup is a self-contained breakfast, so everyone gets their own perfect portion with a runny or firm yolk exactly how they like it.
  • They reheat beautifully in the oven, which means you can make a batch on Sunday and have grab-and-go breakfasts all week.
02 -
  • If you skip rinsing the potatoes, the starch will make the nests gummy and soft instead of crispy, so don't skip that step even if you're in a hurry.
  • Press the potato mixture firmly into the cups or the nests will fall apart when you try to remove them—I learned this the hard way on my second attempt.
  • Crack each egg into a small bowl first so you can fish out any shell pieces before they land in the nest and ruin the presentation.
03 -
  • Use a kitchen towel to squeeze out as much moisture as possible from the rinsed potatoes—dry potatoes crisp up faster and taste better.
  • If you want extra-crispy edges, brush the inside of each muffin cup with a little melted butter before pressing in the potato mixture.
  • For softer yolks, pull the nests out of the oven a minute or two early, and for fully set yolks, add an extra two minutes to the baking time.
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