Crispy Hashbrown Egg Nests (Printable)

Golden potato cups stuffed with eggs, cheddar, and scallions, baked to crispy perfection.

# What You'll 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 unsalted butter, melted

→ 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

# How to Make It:

01 - Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin using nonstick spray or butter.
02 - In a large mixing bowl, combine shredded potatoes, salt, pepper, and melted butter. Toss thoroughly to coat evenly.
03 - Press approximately 1/4 cup of the potato mixture firmly into the bottom and up the sides of each muffin cup, shaping a nest.
04 - Bake the nests for 15 to 20 minutes until the edges turn golden brown and become crisp.
05 - Remove from the oven and sprinkle a small amount of cheddar cheese and chopped scallions or chives into each nest.
06 - Crack one egg into each potato nest. Sprinkle with paprika (if using), the remaining cheese, and additional scallions or chives.
07 - Return the muffin tin to the oven and bake for 10 to 12 minutes or until the eggs reach desired doneness.
08 - Let the nests cool for 3 to 5 minutes before gently loosening with a butter knife and removing them from the tin.
09 - Serve warm, optionally garnished with extra chopped chives and hot sauce.

# Expert Hints:

01 -
  • They look impressive enough for guests but honestly take less effort than scrambling eggs in a pan.
  • Everything cooks in one muffin tin, which means minimal cleanup and maximum laziness on a weekend morning.
  • You can eat them with your hands, and there's something deeply satisfying about that.
02 -
  • Squeeze your shredded potatoes dry in a towel before mixing—excess moisture is the enemy of crispiness and will turn these into something more like a potato pancake than a crispy nest.
  • Don't skip the first bake on just the potatoes; that's when they actually develop their golden crust, and adding the egg too early will make them steam instead.
03 -
  • Press the potato mixture firmly into the tin—loose nests will fall apart when you try to remove them, and nobody wants that disappointment.
  • If you like them extra crispy, bake the potato shells for an extra 5 minutes before adding the egg; if you prefer them softer, shorten the first bake by a few minutes.
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