Eggs in Hash Brown Nests

Eggs in Hash Brown Nests

Doesn't a good, hearty breakfast get your day started on the perfect note? The sun shines brighter, the flowers look prettier, & even the radio songs (the same ones you've listened to a thousand times before) sound sweeter. One of my favorite breakfast is a helping of hash brown & eggs with a cup of hot aromatic coffee. I knew how to create a Hash Brown basket with other fillings (which I will be posting later), so when I saw pictures for Eggs in Hash Brown Nests floating around on Pinterest, I loved the idea of combining two of my favorite breakfast items & just had to create my own version. And, oh boy! what a delightful outcome :) The crispy potato basket with the spongy mixture of eggs, veggies & cheese is a mouthwatering combo - it makes each bite a scrumptious medley of morning flavors!

These Eggs in Hash Brown Nests are perfect for breakfast or brunch, and a great item to impress guests with their delicious flavors & their unique good looks. They are quite easy to make, & perfect for making quickly in batches when you have hungry mouths to feed in the morning. Also, the recipe is very versatile - feel free to add your choice of veggies (spinach, green onion etc), cheese, meats, & flavor it up with your favorite seasoning or herbs. Delicious, healthy & versatile - isn't it a perfect breakfast item? Time to make these baskets & fill up your morning with delectable happiness :)


Makes : 6 Pcs


For the Hash Brown Nests:
1 Medium-size Potato (Gold Yukon or Russet)
Salt to taste
Freshly ground Black Pepper to taste
A pinch of Garlic Powder
1/2 tbsp Extra Virgin Olive Oil
Olive Oil for spritzing

For the Filling:
3 Large Eggs
1/4 cup chopped Red Bell Pepper
1/4 cup chopped Green Bell Pepper
2-3 finely chopped Green Chillies (Serrano); optional
1/4 cup chopped Onion
Salt to taste
Freshly ground Black Pepper to taste
2 tbsp Reduced-fat Sharp Cheddar Cheese

How to make Eggs in a Potato Basket

  1. Generously spray 6 muffin cups of a regular-size (non-stick) muffin tin with olive oil & set aside. 
  2. Using a food processor with grater attachment or using a box grater, grate the potatoes & transfer them to a bowl. Sprinkle with salt, mix & let it sit for 10 minutes. Put the grated potatoes in a cheesecloth or a clean kitchen towel and squeeze to remove the excess water.
  3. Transfer the dried, grated potato to a large bowl. Add garlic powder, black pepper and oil & mix until combined.
  4. Preheat the oven to 375 degrees F.
  5. Spoon about 2 tbsp of potato mixture into each muffin cup. Press the potatoes into the bottom & sides of the muffin cup to form a basket. When lining the sides make sure that the potatoes go all the way to the top of the muffin tin, & a thin layer covers the bottom. Bake for 15-20 minutes or until the top edges turn light golden brown.
  6. Meantime, beat the eggs in a medium-size bowl. Add salt, black pepper, cheese, red & green pepper, onion and green chillies & mix until combined. Set aside.
  7. Remove the potatoes from the oven & fill each potato cup 3/4 with the egg mixture (about 3 tbsp). Return to the oven & bake for 20-23 minutes or until eggs are fully cooked.
  8. Allow to cool for 5 minutes in the pan. Run a knife around the edge of each hash brown nest & gently remove it. Serve immediately.

1 comment:

  1. Made these for supper this evening yummy they were a hit with the children. Astounding! I utilized frozen destroyed hash browns to save time.