Irresistible Eggs in Hash Brown Baskets
Delicious crispy hash brown baskets filled with perfectly baked eggs, customizable with cheese and herbs for a visually stunning breakfast or brunch dish.
Ingrédients
Hash Brown Baskets
- 2 large potatoes (russet or Yukon gold) Grated
- 1 tablespoon olive oil For mixing with potatoes
- to taste Salt and pepper For seasoning
Egg Filling
- 6 large eggs Cracked into baskets
- to taste Cheese (optional; cheddar, mozzarella, etc.) Sprinkled on top
- to taste Chopped herbs (for garnish; chives or parsley) For garnish
Instructions
Preparation
- Wash the potatoes thoroughly under cold water.
- Grate the potatoes into fine shreds and wring out excess moisture.
- In a mixing bowl, combine the grated potatoes with olive oil, salt, and pepper.
- Grease a muffin tin lightly with oil or cooking spray.
- Press about two tablespoons of the potato mixture into each muffin cup to form small baskets.
Baking Baskets
- Preheat your oven to 375°F (190°C) and bake the muffin tin for about 20-25 minutes until golden and crispy.
- Allow hash brown baskets to cool for a few minutes.
Final Assembly
- Crack an egg into each basket, ensuring it fits snugly.
- If desired, sprinkle cheese on top of the eggs.
- Bake again for an additional 10-15 minutes until the eggs are set to your liking.
- Remove from the oven, let cool for a minute, and garnish with chopped herbs before serving.
Notes
To store leftovers, cool completely, then place in an airtight container. They can be kept in the refrigerator for up to three days or frozen for a month. Reheat in the microwave or oven.