Eggs in Crispy Hash Brown Baskets
A delightful breakfast dish combining crispy hash browns with baked eggs, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large potatoes, grated
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 4 large eggs
- Cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Squeeze out any excess moisture from the grated potatoes to avoid sogginess.
- In a bowl, combine the grated potatoes with oil, salt, and pepper until well mixed.
- Grease a muffin tin and pack the potato mixture firmly into the bottom and sides of each cup, creating a basket shape.
- Bake for 25–30 minutes or until the potatoes are golden brown and crispy.
- Carefully remove the muffin tin from the oven and crack an egg into each hash brown basket.
- Return the tin to the oven and bake for another 10–15 minutes until the eggs are set to your liking.
- Top with cheese and fresh herbs if desired, then serve warm.
Notes
Make ahead for busy mornings by preparing the hash brown baskets a day in advance.
Nutrition
- Serving Size: 1 basket
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 210mg