Eggs in Crispy Hash Brown Baskets Recipe
Crispy hash brown baskets filled with perfectly baked eggs create a delightful breakfast or brunch treat. Using grated russet potatoes mixed with cheese, these baskets offer a crunchy exterior and a tender interior that perfectly cradles a soft-cooked egg. Garnished with fresh herbs and optional toppings like sour cream or hot sauce, this recipe combines simple ingredients for a delicious, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Hash Brown Basket Ingredients
- 2 medium russet potatoes, peeled and grated
- 2 tablespoons olive oil or melted butter (for greasing the muffin tin)
- 1 cup shredded cheese (cheddar, mozzarella, or parmesan)
- Salt and pepper to taste
Egg and Garnish
- 4 large eggs
- Fresh herbs like parsley or chives for garnish (optional)
- Sour cream or hot sauce for topping (optional)
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 crispy baskets.
- Grease your muffin tin: Preheat the oven to 400°F (200°C). 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 with salt, pepper, and shredded cheese. Stir well to ensure even distribution of seasoning and cheese.
- Form the baskets: Take a handful of the potato mixture and firmly press it into each muffin tin cup, shaping it into a basket about 1/4 inch thick around the edges to create a sturdy base and sides.
- Bake the baskets: Bake the filled muffin tin for 20-25 minutes until the hash brown baskets are golden brown and crispy on the edges, ensuring the middle holds its shape.
- Add the eggs: Remove the muffin tin from the oven and gently crack one egg into the center of each hash brown basket, taking care not to break the yolk.
- Bake again: Return the tin to the oven and bake for an additional 8-10 minutes until the egg whites are set but yolks are still runny. For firmer yolks, bake a few minutes longer.
- Serve and garnish: Allow the baskets to cool slightly before carefully loosening them with a fork or spoon. Garnish with fresh herbs and serve with optional sour cream or hot sauce.
Notes
- Make sure to squeeze out excess moisture from the grated potatoes to achieve maximum crispiness.
- Use a sturdy muffin tin to help maintain the basket shape during baking.
- You can customize the cheese type to alter the flavor profile, using cheddar for sharpness or mozzarella for a milder taste.
- Adjust egg cooking time for desired yolk consistency.
- Optional toppings like fresh herbs, sour cream, or hot sauce add a flavorful finishing touch.
Keywords: hash browns, crispy potato baskets, baked eggs, breakfast recipe, brunch, cheesy hash browns
