Hash Brown Cups & Eggs
A cup of extra crispy hash cups with a perfectly cooked egg inside! Easy to make and only 3 ingredients necessary. A perfect way to enjoy brunch!
You just can’t beat good old fashioned hash browns and eggs! But making them in a cup is much more fun, and way easier than you think. It’s all about using the right kind of potato, and getting the moisture out of it.
Which potatoes stick together best:
-Yukon Golds and red potatoes have a waxier consistency and stick together better in hashbrowns than russet potatoes, which have a starchier consistency.
-Another trick to getting potatoes to stick together is to release as much moisture out of them as you can prior to baking. This is done by squeezing out initial moisture, then salting and letting them sit for 20 minutes, and then squeezing out more moisture.
Pressed for time? Frozen shredded hash browns work well too!
Hash Brown Cups with other fillings:
If you’d prefer to bake these cups and fill them with something else, go to town! You could even bake or fry up some scrambled eggs as the cups cook and fill them with that instead.
Try these Breakfast recipes!
A perfectly crispy hash brown cup sprinkled with cheese and filled with a perfectly cooked egg. This breakfast is easy to make and fun to eat!
- 3 Yukon Gold Potatoes peeled & grated
- Vegetable Spray
- Salt/Pepper to taste
- ½ cup cheddar cheese optional
- 4 eggs
- Fresh Parsley to garnish
Place the grated potatoes in between some paper towels or a cheesecloth and wring out as much moisture as you can.
- Place the potatoes on a fresh paper towel, sprinkle with salt, top with another paper towel, and let it sit for 20 minutes.
- Preheat the oven to 350 degrees.
- Use vegetable spray to lightly coat 4 cupcake tins. Press the grated potatoes on the bottom and sides of the tins. Sprinkle the cheese on the bottom of the tins and season with salt/pepper if desired.
- Bake for 20 minutes, checking them periodically.
- Once it the potatoes have firmed up a bit and have started to brown slightly, remove them from the oven. 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, which you don’t want.) 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. Sprinkle with fresh parsley and serve!