Crispy Hash Brown Egg Nests
A cozy and easy breakfast recipe featuring crispy shredded potato nests baked with eggs, perfect for a comforting morning meal.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 cups shredded potatoes (about 600 grams), fresh or frozen (thawed and drained)
- 3 tablespoons unsalted butter, melted (or olive oil for dairy-free)
- Salt to taste
- Black pepper to taste
- 1 teaspoon garlic powder (optional)
- ½ cup grated cheese (50 grams), such as sharp cheddar or mozzarella
- 6 large eggs, room temperature
- Fresh herbs like chopped chives or parsley (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- If using fresh potatoes, shred about 4 cups (600 g) with a grater or food processor. Rinse the shreds in cold water to remove excess starch, then squeeze out as much moisture as possible using a clean kitchen towel.
- In a large bowl, combine shredded potatoes with 3 tablespoons melted butter, 1 teaspoon garlic powder, salt, and black pepper. Toss thoroughly to coat. Add ½ cup grated cheese if using and mix gently.
- Lightly grease a 12-cup muffin tin with nonstick spray or butter. Press about ⅓ to ½ cup of the potato mixture into each muffin cup, shaping the potatoes up the sides to create a nest shape in the center. Do not pack too tightly.
- Bake the nests for 15 minutes until edges start turning golden and crisp.
- Carefully crack one large egg into the center of each nest. Crack eggs into a small bowl first to check for shells and ease pouring.
- Return the tin to the oven and bake for another 12–15 minutes, depending on desired yolk consistency (12 minutes for slightly runny yolks, 15 minutes for fully set eggs).
- Remove from oven and let cool for a couple of minutes. Garnish with fresh chopped herbs and serve warm.
Notes
Dry potatoes thoroughly to ensure crispiness. Do not overpack nests to keep edges crispy. Use room temperature eggs for even cooking. Watch oven closely during second bake to avoid overcooking eggs. For dairy-free, substitute butter with olive oil and omit cheese. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in an oven or toaster oven to maintain crispiness.
Nutrition
- Serving Size: 1 nest
- Calories: 200
- Sugar: 1
- Sodium: 150
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 8
Keywords: crispy hash browns, egg nests, breakfast recipe, easy breakfast, cozy breakfast, baked eggs, shredded potatoes