Crispy Hashbrown Egg Nests (Printable)

Golden crispy potato nests filled with eggs and cheese for a flavorful morning start.

# What You Need:

→ Potatoes

01 - 3 cups shredded russet potatoes (about 2 large potatoes), rinsed and well-drained
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 2 tablespoons melted unsalted butter

→ Filling

05 - 6 large eggs
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup chopped scallions or chives
08 - 1/4 teaspoon paprika (optional)

→ Garnish (optional)

09 - Extra chopped chives
10 - Hot sauce

# Directions:

01 - Preheat oven to 400°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large bowl, mix shredded potatoes with salt, pepper, and melted butter, tossing until evenly coated.
03 - Press approximately 1/4 cup of the potato mixture firmly into the bottom and up the sides of each muffin cup to create nest shapes.
04 - Bake nests for 15–20 minutes, until edges turn golden brown and crisp.
05 - Remove the pan from the oven and sprinkle a small amount of cheese and chopped scallions or chives into each nest.
06 - Crack one egg into each nest, then sprinkle with paprika, remaining cheese, and scallions or chives.
07 - Return to oven and bake for 10–12 minutes until eggs are set to preferred doneness.
08 - Allow nests to cool for 3–5 minutes before gently loosening edges with a butter knife and removing from the muffin tin.
09 - Serve warm, optionally garnished with extra chopped chives and hot sauce.

# Expert Advice:

01 -
  • They're portion-controlled and look impressive without requiring any fancy techniques.
  • The contrast between crispy potato shells and runny egg yolks is pure breakfast satisfaction.
  • You can prep the potato nests the night before and just add eggs in the morning.
02 -
  • Drain your potatoes obsessively after shredding them; I learned this the hard way when soggy nests fell apart before they even hit the table.
  • Don't skip that first bake without eggs, because pre-crisping the potato shells is what keeps them from turning into potato mush.
  • If your eggs look undercooked when everything else is done, give them another 2 to 3 minutes; undercooked whites are not fun.
03 -
  • If you want extra-crispy nests, bake the empty shells for 5 minutes longer before adding the egg; those extra minutes make a noticeable difference.
  • Brush the insides of your potato nests with a tiny bit of butter before the second bake to ensure they stay golden and don't dry out.
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