Crispy Hashbrown Egg Nests (Printable Version)

Golden crispy potato nests stuffed with eggs, cheddar cheese, and scallions for a flavorful start.

# Ingredient List:

→ 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

# Steps:

01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large bowl, combine shredded potatoes, salt, black pepper, and melted butter. 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, forming a nest shape.
04 - Bake the potato nests for 15 to 20 minutes until the edges are golden and crisp.
05 - Remove the pan from the oven. Sprinkle a portion of shredded cheese and chopped scallions or chives into each nest.
06 - Crack one egg into each nest. Sprinkle with paprika, the remaining cheese, and chopped scallions or chives.
07 - Return the pan to the oven and bake for 10 to 12 minutes, or until eggs reach desired doneness.
08 - Allow nests to cool for 3 to 5 minutes before gently loosening with a butter knife and removing from the pan.
09 - Serve warm, garnished with extra chopped chives and hot sauce if desired.

# Expert Advice:

01 -
  • The crispy potato edges taste like the best part of diner hash browns, but in a fun handheld shape.
  • You can prep the nests the night before and just add eggs in the morning.
  • Everyone gets their own portion, so no fighting over the last bite.
  • They reheat surprisingly well, making them perfect for meal prep.
02 -
  • If you skip drying the potatoes thoroughly, they will turn soggy and fall apart instead of crisping up.
  • Pressing the potato mixture firmly into the cups is crucial, loose packing means they won't hold their shape when you try to remove them.
  • Let the nests cool for at least three minutes before removing them, or the eggs will slide right out.
03 -
  • Greasing the muffin tin generously, even if it's nonstick, will save you so much frustration when it's time to remove the nests.
  • If you want extra crispy shells, bake the potato nests a few minutes longer before adding the eggs, watching carefully so they don't burn.
  • Crack each egg into a small bowl first, then pour it into the nest so you don't accidentally break a yolk or get shell in there.
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