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Eggs in Crispy Hash Brown Baskets Recipe

★★★★★

4.8 from 139 reviews
  • Author: Lily
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Eggs in Crispy Hash Brown Baskets is a delicious and visually appealing breakfast or brunch dish featuring crispy, golden hash brown baskets baked to perfection and filled with gently cooked eggs. The combination of grated russet potatoes and melted cheese forms the sturdy, crispy base that perfectly complements the rich, tender eggs baked inside. Garnished with fresh herbs and accompanied by optional toppings like sour cream or hot sauce, this recipe is a savory and satisfying meal that’s easy to prepare and sure to impress.

Ingredients

Scale

Potato Basket Ingredients

  • 2 medium russet potatoes, peeled and grated
  • 1 cup shredded cheese (cheddar, mozzarella, or parmesan)
  • Salt and pepper to taste
  • 2 tablespoons olive oil or melted butter (for greasing the muffin tin)

Egg Ingredients

  • 4 large eggs

Optional Garnishes

  • Fresh herbs (parsley or chives)
  • Sour cream
  • Hot sauce

Instructions

  1. Prep the potatoes: Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure a crispy texture.
  2. Grease your muffin tin: Preheat the oven to 400°F (200°C). Generously grease a muffin tin with olive oil or melted butter to prevent sticking and help the hash browns crisp evenly.
  3. Mix the hash brown ingredients: In a bowl, combine the grated potatoes with salt and pepper to taste. Stir in the shredded cheese thoroughly to help the baskets hold their shape and add rich flavor.
  4. Form the baskets: Take a handful of the potato mixture and firmly press it into each muffin cup to create baskets about 1/4 inch thick around the edges. Pack tightly for a sturdy base that will hold the eggs securely.
  5. Bake the baskets: Bake the muffin tin in the preheated oven for 20-25 minutes until the baskets turn golden brown and crisp at the edges but remain well-formed in the center. Watch carefully to avoid burning.
  6. Add the eggs: Remove the muffin tin from the oven and gently crack a large egg into the center of each basket, taking care not to break the yolk for runny eggs.
  7. Bake again: Return the muffin tin to the oven and bake for an additional 8-10 minutes, or until egg whites are set but yolks remain runny. Extend cooking time by a couple of minutes if you prefer firmer yolks.
  8. Serve and garnish: Once done, cool the baskets for a minute or two then carefully loosen them from the muffin tin using a fork or spoon. Garnish with fresh herbs, and add sour cream or hot sauce as desired before serving.

Notes

  • Removing excess moisture from the grated potatoes is crucial for crispy hash brown baskets.
  • You can experiment with different cheeses like mozzarella or parmesan for varied flavors.
  • Adjust egg baking time to your preferred yolk consistency.
  • Use fresh herbs and toppings like sour cream or hot sauce to enhance flavor.
  • This dish can be paired with bacon or sautéed veggies for a heartier meal.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: hash brown baskets, baked eggs, crispy breakfast, brunch recipe, cheesy potato baskets, easy breakfast, savory breakfast

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Find it online: https://flavorbylily.com/eggs-in-crispy-hash-brown-baskets-recipe/