Description
A savory and fun breakfast or brunch idea, these Eggs In Crispy Hash Brown Baskets feature perfectly baked hash browns shaped into little baskets, each holding a baked egg. Topped with a sprinkle of cheese and herbs, they make for a delightful and creative way to serve eggs.
Ingredients
For the Hash Brown Baskets:
- 2 large russet potatoes, peeled and grated
- 2 tablespoons olive oil (or melted butter)
- 1/4 cup finely chopped onion (optional)
- Salt and pepper, to taste
For the Eggs:
- 4 large eggs
- Salt and pepper, to taste
- Fresh herbs (optional, such as parsley, chives, or thyme)
- Optional toppings: shredded cheese, cooked bacon crumbles, or sautéed spinach
Instructions
Begin by peeling and grating the russet potatoes. Use a box grater or food processor to grate them into thin, uniform pieces. Once grated, place the potatoes in a clean kitchen towel or cheesecloth, and twist to wring out any excess moisture. This step is crucial for achieving crispy hash browns.
After the excess moisture is removed, transfer the grated potatoes to a large mixing bowl. Add the olive oil (or melted butter) and chopped onions (if using). Season with salt and pepper, mixing well to evenly coat the potatoes in the oil and seasonings.
Preheat your oven to 400°F (200°C). Lightly grease a nonstick muffin tin with cooking spray or a little bit of olive oil. Spoon the grated potato mixture into each muffin cup, pressing it down gently with a spoon or your fingers to form a basket shape. Press the potatoes around the edges and up the sides of each muffin cup, ensuring there’s a well in the center where the egg will sit.
Make sure the potatoes are packed tightly enough so that they hold together while baking, but not so tight that they become too dense. The key is to create a crispy, golden crust while leaving enough space in the middle for the egg.
Place the muffin tin in the preheated oven and bake the hash brown baskets for 20-25 minutes, or until they’re golden brown and crispy. You may need to rotate the tin halfway through to ensure even baking.
Once the baskets are crispy, remove the tin from the oven and let it cool slightly before adding the eggs. This will help the baskets hold their shape when you crack the eggs into the center.
After the hash brown baskets have cooled slightly, carefully crack one egg into each well in the hash brown basket. Season each egg with a pinch of salt and pepper. If you want to make your eggs extra flavorful, you can sprinkle some fresh herbs, cheese, or cooked bacon on top of the eggs at this stage.
Place the muffin tin back in the oven and bake the eggs for an additional 10-12 minutes, or until the whites are set but the yolks are still runny. If you prefer your eggs more well-done, you can bake them for a few extra minutes, but keep an eye on them to avoid overcooking.
Once the eggs are done to your liking, remove the tin from the oven and let it cool for a few minutes before carefully removing the hash brown baskets from the muffin tin. Use a spoon or knife to gently loosen the edges and lift the baskets out.
Once the hash brown baskets have been removed from the muffin tin, place them on a serving platter. Serve immediately while they’re still warm, and garnish with additional fresh herbs or toppings of your choice. These crispy hash brown baskets with eggs are perfect for brunch, a weekend breakfast, or a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 22g
- Carbohydrates: 30g
- Protein: 12g