Crispy Hashbrown Egg Nests (Printer View)

Golden, crisp potato nests with eggs and cheese offer a tasty breakfast start.

# Components:

→ Potatoes

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

→ 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

# Method:

01 - Preheat oven to 400°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large bowl, combine shredded potatoes, salt, 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 to create nest shapes.
04 - Bake the potato nests for 15 to 20 minutes, until edges are golden and crisp.
05 - Remove muffin tin from oven. Sprinkle cheese and scallions or chives into each nest.
06 - Crack one egg into each nest. Sprinkle optional paprika, remaining cheese, and scallions or chives on top.
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. Gently loosen edges with a butter knife and remove from muffin tin.
09 - Serve warm, garnished with extra chives and hot sauce as desired.

# Expert Advice:

01 -
  • The potato edges get so crispy they shatter like glass, while the egg stays creamy and soft in the center.
  • You can prep the nests the night before and just crack the eggs in the morning, which saves you when youre half awake.
  • They look impressive enough for guests but are forgiving enough that even a first attempt turns out well.
  • Everything bakes in one pan, so cleanup is faster than making stovetop hashbrowns and eggs separately.
02 -
  • If you dont squeeze out every drop of water from the shredded potatoes, theyll steam instead of crisp, and the nests will fall apart when you try to remove them.
  • Pressing the potato mixture too loosely means the sides will crumble during baking, so use real pressure with your fingers to pack it tight.
  • Overbaking the eggs will give you a chalky yolk and rubbery whites, so check them a minute early if your oven runs hot.
03 -
  • Use a kitchen towel to wring out the shredded potatoes after rinsing, which removes way more water than just pressing them in a colander.
  • Brush the muffin tin with melted butter instead of spray, because it helps the nests brown more evenly and adds a richer flavor to the crust.
  • If you want runny yolks, check the eggs at nine minutes, because carryover heat will continue cooking them even after you pull the pan out.
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