Description
Hey brunch lovers! Ready to turn ordinary spuds into muffin-tin masterpieces? These Crispy Hash Brown Egg Baskets are golden, crunchy on the outside, and silky-centered thanks to a perfectly baked egg cradled inside. Whether you’re chasing kids, impressing guests, or brunching solo in your coziest robe, this recipe is as fun to make as it is to eat. No fancy equipment, no complicated steps—just a little potato magic and a whole lot of delicious.
Ingredients
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3 cups shredded hash browns (fresh or thawed frozen)
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2 tbsp melted butter (or olive/coconut oil for dairy-free)
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Salt & black pepper (to taste—don’t skimp!)
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6 large eggs (room temp = even baking)
Optional Add-ins:
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½ cup shredded cheese (cheddar, Swiss, feta…)
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Cooked bacon bits, diced ham, or sautéed mushrooms
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Chopped fresh chives or herbs
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Garlic powder or smoked paprika (¼ tsp for a flavor twist)
Instructions
Step 1: Preheat & Grease
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Preheat oven to 400°F (200°C).
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Generously grease a 6-cup muffin tin with oil, butter, or non-stick spray. (Use a pastry brush to coat every crevice—hash browns will cling.)
Step 2: Prep the Potatoes
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In a bowl, mix shredded hash browns with melted butter, 1 tsp salt, and ½ tsp black pepper.
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Squeeze and mix with your hands until the shreds are evenly coated and slightly softened.
Step 3: Form the Nests
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Divide the mixture into 6 muffin cups.
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Press firmly into the bottoms and up the sides to form a ¼-inch-thick nest. Use fingers or a small glass. No skimpy walls—we’re building brunch architecture here!
Step 4: First Bake (Crisp It!)
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Bake for 20–25 minutes, or until edges are deeply golden and centers are set.
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For extra crisp, add 3–5 minutes longer. Check at 15 minutes to avoid burning.
Step 5: Add the Eggs
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Carefully remove tin from oven. Crack an egg into each basket (crack into a ramekin first for control and no shell drama).
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Season eggs with salt and pepper.
Step 6: Second Bake (Finish ‘Em!)
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Return to oven and bake:
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10–12 minutes for runny yolks
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12–15 minutes for fully set eggs
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At the 8-minute mark, sprinkle cheese or add toppings if using.
Step 7: Cool & Release
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Let sit in tin for 2–3 minutes to firm up.
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Gently run a butter knife around each basket and lift with a fork or mini spatula. Be patient—too quick = crumbly crash zone.
Notes
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Dry those potatoes! Squeeze in a clean towel or paper towels—excess moisture = soggy baskets.
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Want to prep ahead? Bake hash brown nests the day before and refrigerate. Crack in eggs and bake in the morning.
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Love spice? Add jalapeño slices or hot sauce to the egg before baking.
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Serving idea: Pair with avocado slices, fresh fruit, or a side of arugula salad for brunch elegance.
- Prep Time: 15 minutes
Nutrition
- Calories: 180 kcal per serving
- Sugar: 0g
- Fat: 11g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 9g