Baked Eggs in Hashbrown Cups

Name: Baked Eggs in Hashbrown Cups
Yield: 4
Cuisine: Fusion

Golden potato cups baked until crispy, filled with eggs and returned to the oven for a hands-free breakfast that serves 4.

4 servings

5 min

30 min

35 min

Transform humble potatoes and eggs into individual breakfast portions that look like they came from a brunch café.

Start by boiling whole potatoes until fork-tender, then cool and shred them into thin strips.

Press 2 tablespoons of shredded potato into each muffin cup, creating a nest shape with raised edges.

Spray lightly with oil and bake at 450°F for 15 minutes until crispy and golden.

Once the nests cool slightly, crack an egg into each one and bake for another 15-20 minutes until the whites are opaque and set.

Use russet potatoes for the fluffiest, crispiest nests
Cool the nests completely before adding eggs to prevent them from cooking unevenly
Top with cheese, herbs, or hot sauce after baking for extra flavor

Ingredients

2 medium potatoes
2 eggs
canned spray cooking oil
dash of salt and pepper

Peel potatoes.

Cook potatoes until soft. Let cool.

Then shred potatoes.

Spray a small cupcake pan with oil.

Put 2 tbsp potato in each hole.

Press potatoes down into each hole making a bird nest look.

Spray oil on top of each to help them brown.

Put into oven at 450 degrees and bake for 15 minutes.

Remove from oven and let cool.

When about ready to eat, drop cracked eggs into each nest and bake for 15 to 20 minutes.

* not incl. in nutrient facts