Eggs in Crispy Hash Brown Baskets Recipe

Introduction

Eggs in crispy hash brown baskets are a delicious and creative way to enjoy breakfast. This recipe combines golden, crunchy hash brown cups with perfectly baked eggs, making a fun and satisfying meal for any time of day.

Ingredients

• Cooking spray
• 6 cups frozen hash brown potatoes (completely thawed)
• 2 teaspoons hot smoked paprika
• 1 tablespoon fresh chopped rosemary or 2 teaspoons dried
• 3 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 12 eggs
• 2 teaspoons chopped chives

Instructions

1. Step 1: Heavily grease a muffin tin with cooking spray and preheat the oven to 375°F.
2. Step 2: Wrap the thawed potatoes in a clean kitchen towel and squeeze out any excess moisture to ensure they crisp up nicely.
3. Step 3: Transfer the potatoes to a mixing bowl and add the smoked paprika, rosemary, olive oil, salt, and pepper. Stir well to combine evenly.
4. Step 4: Divide the potato mixture evenly among the muffin cups and press firmly to shape each portion into a basket.
5. Step 5: Bake the potato baskets at 375°F for 20 to 30 minutes, or until they turn golden brown and crispy.
6. Step 6: Carefully crack one egg into each potato basket and season the eggs with salt and pepper.
7. Step 7: Return the muffin tin to the oven and bake for another 15 minutes, until the eggs are fully set.
8. Step 8: Use a knife to loosen the edges and gently pop the hash brown baskets out of the tin. Garnish with chopped chives before serving.

Tips & Variations

• For extra flavor, add a little grated cheese inside the basket before baking the eggs.
• Swap rosemary for thyme or sage for a different herbal note.
• Use sweet potatoes instead of regular hash browns for a slightly sweeter taste and vibrant color.
• If you prefer runny yolks, reduce the second baking time by a few minutes.

Storage

Store any leftover hash brown baskets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or skillet to maintain crispiness. Eggs are best enjoyed fresh but can be reheated briefly in the microwave at low power.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can grate fresh potatoes, squeeze out excess moisture, and use them in the same way. Just make sure they are thoroughly dried to achieve crispy baskets.

Can I prepare the hash brown baskets ahead of time?

You can bake the hash brown baskets up to the crisp stage ahead, cool them completely, and refrigerate. When ready to serve, add the eggs and bake until set.

Eggs in Crispy Hash Brown Baskets Recipe

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★★★★★

4.9 from 146 reviews

• Author: Harry
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

These Eggs In Crispy Hash Brown Baskets combine golden, seasoned hash brown potatoes baked into crispy cups filled with perfectly baked eggs. Flavored with smoked paprika and rosemary, this savory breakfast or brunch dish is both visually appealing and deliciously satisfying, offering a delightful twist on traditional baked eggs.

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Ingredients

Scale 1x2x3x

Potato Baskets

• Cooking spray
• 6 cups frozen hash brown potatoes (completely thawed)
• 2 teaspoons hot smoked paprika
• 1 tablespoon fresh chopped rosemary or 2 teaspoons dried
• 3 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Egg Filling

• 12 eggs
• 2 teaspoons chopped chives

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Instructions

1. Prepare muffin tin and oven: Heavily grease a muffin tin with nonstick cooking spray to prevent the hash browns from sticking. Preheat your oven to 375°F (190°C) to ensure it’s ready when you assemble the baskets.
2. Remove excess moisture from potatoes: Place the thawed hash brown potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to achieving crispy potato baskets when baked.
3. Season and shape the potato baskets: Transfer the drained potatoes to a mixing bowl. Add hot smoked paprika, chopped rosemary, extra virgin olive oil, kosher salt, and freshly ground black pepper. Stir thoroughly to evenly coat the potatoes with seasoning and oil. Divide the mixture evenly among the muffin cups. Firmly press the potatoes into each cup, shaping them into basket forms to hold the eggs later.
4. Bake the potato baskets: Place the muffin tin in the preheated oven and bake at 375°F for 20 to 30 minutes, or until the baskets turn golden brown and crispy.
5. Add eggs to the baskets: Carefully crack one egg into each crispy potato basket. Season the eggs with a little salt and pepper according to your taste.
6. Bake until eggs set: Return the muffin tin to the oven and bake for an additional 15 minutes or until the eggs are firmly set but yolks remain slightly soft, or longer if a firmer yolk is desired.
7. Remove and garnish: Run a knife gently around the edges of each basket to loosen them from the muffin tin. Carefully pop out the potato egg baskets and garnish with freshly chopped chives before serving.

Notes

• Ensure the hash browns are fully thawed and well-drained to achieve maximum crispiness.
• Adjust baking time based on how runny or firm you prefer your egg yolks.
• Fresh herbs like rosemary and chives can be substituted with dried versions if fresh is unavailable.
• Use a nonstick muffin tin or heavily grease to prevent sticking.
• This recipe can be multiplied or reduced easily for different serving sizes.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: hash brown baskets, baked eggs, breakfast recipe, crispy potato cups, paprika, rosemary, brunch dish