Crispy Hashbrown Egg Nests (Printable)

Golden potato cups with crispy edges and creamy egg-cheese filling to brighten your morning.

# What You'll Need:

→ Potatoes

01 - 3 cups shredded russet potatoes (about 2 large), rinsed and well-drained
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons unsalted butter, melted

→ 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 - Chopped extra chives
10 - Hot sauce

# How to Make It:

01 - Set oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray or butter.
02 - Combine shredded potatoes, salt, black pepper, and melted butter in a large bowl. Toss to coat evenly.
03 - Firmly press approximately 1/4 cup of the potato mixture into the bottom and sides of each muffin cup, shaping nests.
04 - Bake nests for 15 to 20 minutes until edges turn golden and crisp.
05 - Remove pan from oven. Sprinkle a small amount of shredded cheese and chopped scallions or chives into each nest.
06 - Crack one egg into each nest, then sprinkle with paprika, remaining cheese, and scallions or chives.
07 - Return pan to oven and bake for 10 to 12 minutes, or until eggs reach desired doneness.
08 - Allow nests to cool for 3 to 5 minutes. Gently loosen edges using a butter knife and remove from muffin tin.
09 - Serve warm, optionally garnished with extra chives and hot sauce.

# Expert Advice:

01 -
  • They look fancy enough to impress guests but honest enough that even a Tuesday morning feels special.
  • Everything happens in one muffin tin, which means fewer dishes and more time to actually enjoy your coffee.
  • You can prep the potato nests ahead and finish them with eggs whenever hunger strikes.
02 -
  • Drain your shredded potatoes thoroughly before mixing—excess water turns them steamy and soggy instead of crispy.
  • Don't skip the pre-bake for the potato shells; that 15 to 20 minutes is where all the crispiness happens, and rushing it means soft nests.
03 -
  • Pat your shredded potatoes dry with paper towels or a clean kitchen towel before mixing—this single step is the difference between crispy and mushy.
  • If your nests are browning too fast, tent the muffin tin loosely with foil during the second bake to protect the potato while the eggs cook through.
Go Back