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Delicious eggs served in crispy hash brown baskets for breakfast

Eggs in Crispy Hash Brown Baskets

Delightful crispy hash brown baskets filled with perfectly cooked eggs, making for a delicious breakfast or brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the baskets
  • 4 cups Grated potatoes Freshly grated for better texture.
  • 2 tablespoons Olive oil Helps achieve a golden color.
  • 1 teaspoon Salt Enhances the taste.
  • 1/2 teaspoon Black pepper Adds mild heat.
  • 1 cooking spray Cooking spray For greasing the muffin tin.
For the filling
  • 4 large Eggs The star ingredient.
  • 1/2 cup Cheese Optional; adds creaminess.
  • 1/4 cup Chopped green onions or herbs For garnish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Combine grated potatoes with olive oil, salt, and pepper in a bowl, ensuring the potatoes are well coated.
  3. Grease a muffin tin with cooking spray and press the potato mixture into the bottom and sides of each muffin cup.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, until golden brown and crispy.
  2. Remove the baked baskets from the oven and crack an egg into each potato basket carefully.
  3. If desired, sprinkle cheese on top of each egg.
  4. Return the muffin tin to the oven and bake for an additional 10-12 minutes until the eggs are cooked to your liking.

Notes

Use fresh potatoes for better texture. Don't overcrowd the muffin tin and check egg doneness for your preferred texture.