Description

Eggs in Crispy Hash Brown Baskets are a delightful breakfast or brunch treat featuring golden, crispy potato baskets filled with perfectly baked eggs. These hearty baskets combine grated russet potatoes, melted cheese, and seasoning to create a sturdy base that crisps beautifully in the oven. Finished with a gently baked egg in the center and optional garnishes like fresh herbs, sour cream, or hot sauce, this recipe offers a satisfying and flavorful start to your day or a special meal option.

Ingredients

Scale

Potato Base

2 medium russet potatoes, peeled and grated
Salt and pepper to taste
1 cup shredded cheese (cheddar, mozzarella, or parmesan)

For Greasing

2 tablespoons olive oil or melted butter

Eggs

4 large eggs

Optional Garnishes

Fresh herbs (parsley or chives)
Sour cream
Hot sauce

Instructions

Prep the potatoes: Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure crispiness.
Grease your muffin tin: Preheat your oven to 400°F (200°C) and generously grease a muffin tin with olive oil or melted butter to prevent sticking and help the baskets crisp evenly.
Mix the hash brown ingredients: In a bowl, combine the grated potatoes, salt, pepper, and shredded cheese. Stir well to evenly distribute the cheese and seasoning.
Form the baskets: Take a handful of the potato mixture and press it firmly into each muffin cup, shaping the mixture about 1/4 inch thick around the edges to create sturdy baskets.
Bake the baskets: Place the muffin tin in the oven and bake for 20-25 minutes until golden brown and crispy, paying close attention to prevent burning.
Add the eggs: Remove the muffin tin from the oven and gently crack one egg into the center of each pre-baked hash brown basket, taking care not to break the yolks.
Bake again: Return the muffin tin to the oven and bake for an additional 8-10 minutes until egg whites are set but yolks remain runny; extend the baking time by a few minutes for firmer yolks if preferred.
Serve and garnish: Let the baskets cool slightly, carefully loosen them from the muffin tin with a fork or spoon, and garnish with fresh herbs, sour cream, or hot sauce as desired before serving.

Notes

Make sure to squeeze out all excess moisture from the grated potatoes for maximum crispiness.
You can customize the cheese type to cheddar, mozzarella, or parmesan based on your flavor preference.
Press the potato mixture firmly into the muffin tin to ensure the baskets hold their shape during baking.
For runnier yolks, bake the eggs for less time; for fully cooked yolks, increase the baking time by a few minutes.
These baskets can be served with additional toppings like crispy bacon, sautéed vegetables, or on a bed of mixed greens for variety.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: eggs, hash browns, breakfast recipe, crispy potato baskets, baked eggs, brunch ideas, cheesy hash browns