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Crispy Hash Brown Egg Nests

Golden, crispy potato cups baked with a perfectly cooked egg inside, topped with bacon and chives for the ultimate savory breakfast.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 nests
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

The Nests
  • 4 cups shredded hash browns thawed or freshly grated
  • 1 cup cheddar cheese shredded
  • 2 tbsp olive oil or melted butter
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
The Filling
  • 6 eggs large
  • 4 slices bacon cooked and crumbled
  • 1 tbsp fresh chives chopped

Equipment

  • Muffin tin
  • Mixing bowls
  • Cheese grater
  • Kitchen towel

Method
 

  1. Preheat oven to 400°F (200°C). Generously grease a 12-cup muffin tin with oil or cooking spray.
  2. If using fresh potatoes, grate them and squeeze out as much moisture as possible using a clean towel. This is crucial for crispiness.
  3. In a mixing bowl, combine hash browns, cheese, olive oil, garlic powder, salt, and pepper. Mix until evenly coated.
  4. Divide mixture into muffin cups. Press down and up the sides to create a nest shape. Bake for 15-20 minutes until edges are golden.
  5. Reduce oven temperature to 350°F (175°C). Crack an egg into each nest. Season with a pinch of salt and pepper.
  6. Bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny (adjust time for firmer yolks).
  7. Run a knife around the edges to loosen. Top with crumbled bacon and chives before serving.

Notes

Ensure you squeeze the liquid out of the potatoes if using fresh ones, otherwise the nests will be soggy. Store leftovers in the fridge for up to 3 days.