Crispy Hashbrown Egg Nests (Printable)

Golden, crispy potato cups filled with eggs, cheese, and chives for a delicious breakfast start.

# What You Need:

→ Potatoes

01 - 3 cups shredded russet potatoes (approximately 2 large potatoes), rinsed and thoroughly 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

# How To Make It:

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 with salt, pepper, and melted butter. Toss thoroughly to evenly coat.
03 - Press about 1/4 cup of potato mixture firmly into the bottom and up the sides of each muffin cup, shaping nests.
04 - Bake potato nests for 15 to 20 minutes until edges turn golden and crisp.
05 - Remove muffin tin from oven. Sprinkle a portion of cheddar cheese and chopped scallions/chives into each nest.
06 - Crack one egg into each nest, then sprinkle with paprika (if using), remaining cheese, and scallions/chives.
07 - Return tin to oven and bake for 10 to 12 minutes until eggs are cooked to desired doneness.
08 - Allow nests to cool for 3 to 5 minutes, then gently loosen edges with a butter knife and remove from tin.
09 - Serve warm, garnished with extra chopped chives and hot sauce if preferred.

# Expert Suggestions:

01 -
  • They look impressive but come together with ingredients you probably already have in the fridge.
  • The crispy potato edges give you that satisfying crunch without a deep fryer.
  • You can make six at once, so everyone eats at the same time instead of standing at the stove flipping individual eggs.
02 -
  • If you skip rinsing and draining the potatoes, they will release too much moisture and turn soggy instead of crisp.
  • Press the potato mixture firmly into the cups or the nests will crumble when you try to remove them from the tin.
  • Bake the potato shells until they are truly golden before adding the eggs, pale nests never get crispy enough.
03 -
  • Use a box grater or food processor to shred the potatoes quickly, then rinse them in cold water and squeeze them dry in a clean kitchen towel.
  • If you want extra crispy nests, brush the insides with a little more melted butter halfway through the first bake.
  • For perfectly runny yolks, pull the nests out when the whites are just set and the yolks still jiggle a little when you shake the pan.
Return