Crispy Hashbrown Egg Nests (Print view)

Golden crispy potato cups filled with eggs, cheese, and fresh herbs for a flavorful morning treat.

# List of Ingredients:

→ Potatoes

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

→ 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 - Extra chopped chives
10 - Hot sauce

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large bowl, toss shredded potatoes with salt, black pepper, and melted butter until well coated.
03 - Press approximately 1/4 cup of potato mixture firmly into the bottom and up the sides of each muffin cup, shaping nests.
04 - Bake nests for 15 to 20 minutes, until edges turn golden and crisp.
05 - Remove muffin tin from oven; sprinkle cheese and scallions evenly into each nest.
06 - Crack one egg into each nest and sprinkle paprika, remaining cheese, and scallions on top.
07 - Return tin to oven and bake for 10 to 12 minutes, or until eggs are cooked to desired firmness.
08 - Allow nests to cool for 3 to 5 minutes before gently loosening edges with a butter knife and removing from the pan.
09 - Serve warm, garnished with extra chopped chives and hot sauce if desired.

# Expert Suggestions:

01 -
  • They're fun to eat and look restaurant-ready, but honestly take less effort than scrambling eggs.
  • You can prep the potato nests the night before and just add eggs in the morning for true lazy weekend cooking.
  • Everyone can customize their own—cheese lovers, hot sauce addicts, minimalists—they all get exactly what they want.
02 -
  • Drain those shredded potatoes really well—excess moisture is the enemy of crispiness and will make your nests soggy.
  • Don't skip the initial potato bake; it makes all the difference between a crispy nest and a mushy one that falls apart when you pull it out.
03 -
  • Make the potato nests up to 24 hours ahead and store them in the fridge; just add your eggs and bake when you're ready for breakfast.
  • If your oven runs hot, rotate the muffin tin halfway through the egg-baking stage so they cook evenly.
Go Back