Crispy Hashbrown Egg Nests (Printable Version)

Golden, crispy potato cups filled with eggs, cheese, and scallions for a tasty breakfast.

# What 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

# Directions:

01 - Preheat the oven to 400°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large bowl, toss shredded potatoes with salt, 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 create nest shapes.
04 - Bake the potato nests for 15 to 20 minutes until the edges turn golden and crisp.
05 - Remove the pan from the oven and sprinkle a small amount of cheddar cheese and chopped scallions or chives into each nest.
06 - Crack one egg into each potato nest. Sprinkle with paprika, the remaining cheese, and additional scallions or chives.
07 - Return the tin 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 muffin tin.
09 - Serve warm, garnished with extra chopped chives and hot sauce as preferred.

# Expert Suggestions:

01 -
  • The potato cups get incredibly crispy on the edges while staying tender where the egg sits, giving you two textures in one bite.
  • You can prep the nests the night before and just crack the eggs in the morning, making busy mornings feel easier.
  • They look impressive enough for guests but are simple enough that you wont stress over timing or technique.
02 -
  • Squeeze the shredded potatoes dry with a clean towel or paper towels, excess water will make them soggy instead of crispy.
  • Press the potato mixture very firmly into the muffin cups, loose nests will collapse and wont hold the egg properly.
  • Watch the eggs closely during the final bake, a minute or two can mean the difference between runny yolks and hard ones.
03 -
  • Use a second muffin tin to press down on the potato nests before baking, this creates a more even, compact shape.
  • If the eggs start to set too fast on top, tent the pan loosely with foil to slow down browning while the yolks finish cooking.
  • Let the nests cool for at least three minutes before removing them, patience here prevents broken cups and messy plates.
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