Crispy Hashbrown Egg Nests (Print Version)

Golden potato cups filled with eggs and cheese, baked until crispy and flavorful.

# What You'll Need:

→ 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

09 - Extra chopped chives
10 - Hot sauce

# How to Make:

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

# Expert Advice:

01 -
  • They look fancy enough to serve guests but honest enough to make on a Tuesday morning in your pajamas.
  • Everything cooks in one pan, which means minimal cleanup and maximum gratitude from your dishwashing partner.
  • You can customize each nest differently, so picky eaters and adventurous ones sit happy at the same table.
02 -
  • Drain your shredded potatoes aggressively in a towel before using them; excess moisture is the enemy of crispiness and the reason some batches turn soggy.
  • Don't skip the initial potato-only bake; this partial pre-cook is what separates crispy nests from soft potato disappointments.
03 -
  • For extra crispiness, bake the empty potato shells for 20 to 25 minutes instead of 15 to 20, so the edges get truly golden before eggs arrive.
  • Keep eggs at room temperature if you remember, which helps them cook more evenly with the potato base.
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