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Eggs In Crispy Hash Brown Baskets Recipe

★★★★★

4.5 from 87 reviews
  • Author: Andria
  • Total Time: 45-50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Eggs in Crispy Hash Brown Baskets are a delightful breakfast or brunch dish featuring crispy shredded potato baskets baked to golden perfection and filled with perfectly baked eggs. The addition of melted cheese enhances the texture and adds rich flavor, while optional garnishes like fresh herbs, sour cream, or hot sauce provide a customizable touch. These savory baskets offer a pleasing combination of crispy edges and creamy egg yolks, making for a hearty and satisfying meal.

Ingredients

Scale

Potato Baskets

  • 2 medium russet potatoes, peeled and grated
  • 1 cup shredded cheese (cheddar, mozzarella, or parmesan)
  • Salt and pepper to taste
  • 2 tablespoons olive oil or melted butter (for greasing the muffin tin)

Egg Filling

  • 4 large eggs

Optional Garnishes

  • Fresh herbs (parsley or chives)
  • Sour cream
  • Hot sauce

Instructions

  1. Prep the potatoes: Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure the baskets crisp up well during baking.
  2. 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 crisp the hash brown baskets evenly.
  3. Mix the hash brown ingredients: In a mixing bowl, combine the grated potatoes with salt, pepper, and shredded cheese. Stir well to evenly distribute the cheese and seasoning throughout the potato mixture.
  4. Form the baskets: Take a handful of the potato mixture and firmly press it into each muffin cup, forming a basket shape that is about 1/4 inch thick around the edges. Make sure to compact the mixture well so the baskets hold their shape when baked.
  5. Bake the baskets: Place the muffin tin into the preheated oven and bake for 20-25 minutes until the hash brown baskets are golden brown and crispy on the edges.
  6. Add the eggs: Carefully remove the tin from the oven and gently crack one large egg into the center of each hash brown basket without breaking the yolk.
  7. Bake again: Return the muffin tin to the oven and bake for an additional 8-10 minutes, until the egg whites are set but yolks remain runny. Extend baking by a few minutes if a firmer yolk is desired.
  8. Serve and garnish: Let the baskets cool for a couple of minutes, then carefully loosen them with a fork or spoon. Garnish with fresh herbs, sour cream, or hot sauce as preferred and serve warm.

Notes

  • Make sure to squeeze out excess moisture from grated potatoes to achieve maximum crispiness.
  • Use a generous amount of oil or butter to grease the muffin tin to prevent sticking.
  • Feel free to experiment with different cheese types such as mozzarella or parmesan for varied flavors.
  • For runnier egg yolks, bake eggs for the shorter time recommended; extend baking if you prefer firmer yolks.
  • These baskets can be topped with additional cooked ingredients like bacon or sautéed vegetables for more hearty variations.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: hash brown baskets, eggs in baskets, breakfast recipe, baked eggs, crispy hash browns, cheesy potato nests, brunch ideas

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Find it online: https://cookwithandria.com/eggs-in-crispy-hash-brown-baskets-recipe/