Eggs in Crispy Hash Brown Baskets
Eggs in Crispy Hash Brown Baskets are a fun and delicious way to enjoy breakfast or brunch, combining crispy hash browns with perfectly baked eggs.
Ingredients
For the hash brown baskets
- 4 large russet potatoes Freshly grated
- 2 tablespoons olive oil
- Salt and pepper To taste
For the filling
- 4 large eggs
- Cheese Optional, to taste
- Chopped herbs Optional, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Grate the russet potatoes and rinse them in cold water to remove excess starch.
- Pat the potatoes dry with a towel and place them in a bowl.
- Add olive oil, salt, and pepper, and mix well.
Baking the baskets
- Grease a muffin tin and press the grated potatoes into the bottom and up the sides to form baskets.
- Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
Adding the eggs
- Remove the hash brown baskets from the oven and crack an egg into each one.
- Add cheese and herbs if desired.
- Return to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.
Serving
- Let cool slightly before removing from the muffin tin, then serve warm.
Notes
For extra crispy baskets, ensure the potatoes are dry before mixing with oil. Experiment with different cheeses and herbs for variety.