Hash Browns and eggs. My absolute favorite breakfast combination. I was halfway joking with myself when I started making these. I didn’t think a hash brown cup would actually stay together- especially after I put an egg inside. Boy was I wrong. The trick is to make that hash brown extra crispy, and I learned how to do that when I made my crispy hash & eggs breakfast skillet. The key is to get as much moisture out of that potato as you can before you put it in the muffin tins. From there you press it firmly in the tin, bake it for 15-20 minutes, then add your egg and bake for another 15 minutes or so. Wa-lah! Breakfast! The yokes come out perfect- they’re practically begging for a slice of fresh bread to be dipped into them. And the hash? SO crispy. (And really good with ketchup.)
When these came out of the oven looking and smelling so good, I was really excited- but nervous. I only made two- that meant I would have to remove them both without ruining their perfect composition. This is when my lovely hubby chimed in. “Those are going to be really hard to remove you know. How are you going to do it? They should have an invention for removing things from muffin tins. Seriously, there’s a big need out there- how are you going to do it?” (Meanwhile his face is like 4 inches from them, just staring. I felt like I was performing a surgery). My response? “SHHHHHH!!!!!!- You can’t talk during this!!!…. and you can’t watch either!” – (wife of the year right here)
Needless to say, I did it. And it really wasn’t hard. The hash is so crispy that everything stayed right in place. (Mark and I later decided that maybe a new invention would not be necessary after all).
Pressed for time? Frozen shredded hash browns work well too!
OH- and I made one hash brown cup without an egg inside, just to see what would happen. It came out super-duper perfect, so if you ever want to fill these with scrambled eggs from the stovetop, or another tasty breakfast creation, you can. Score.
- 1 Large Russet Potato, peeled & grated (You can also use ¾ cup frozen shredded hash browns!)
- Vegetable Spray
- ½ cup cheddar cheese (optional)
- 4 eggs
- Salt/Pepper to taste
- Let's start by getting the moisture out of that grated potato. I use paper towels for this. (you can also use a cheese cloth). Getting the moisture out is a key part in obtaining the extra crispy hash browns. Place the grated potato on top of a few paper towels and wring out as much water as you can. Then place the potato on fresh paper towels and add salt. Place more paper towels on top and let it sit for at least 20 minutes, the longer the better.
- Preheat the oven to 350 degrees.
- Once you’ve removed as much moisture from the potatoes as you can, use vegetable spray to lightly coat 4 cupcake tins. Press the grated potatoes on the bottom and sides of the tins. You can add a little cheese and a sprinkle of salt if you’d like as well. Press it all firmly in place so that it stays together.
- Place it in the oven and bake for about 20 minutes, and check it periodically. Once it has firmed up a bit and has started to brown slightly, it is ready for the next step. Before you crack the egg in the middle, take a butter knife and carefully work your way around the hash brown cup to loosen it up. This makes it easier to remove later.
- Decrease the heat to 300 degrees.
- Lightly tap the eggs on a flat surface (cracking an egg on an edge pushes the shell up inside). Drop the eggs into the hash brown cups and sprinkle lightly with salt and pepper. Bake for about 15 minutes, it’s done when the white part is firm.
- Use a butter knife to loosen the edges around the cupcake tin. Take a fork and carefully lift up the bottom and scoop it out.
- Feel free to dunk some savory bread into those savory eggs and enjoy that crispy hash with some ketchup!