Baked Eggs in Hash Brown Cups

Total Time:
1 hr 50 min
Prep:
15 min
Cook:
1 hr 35 min

Yield:
12 servings
Level:
Easy

NUTRITION INFO
Ingredients
Directions
Watch how to make this recipe

Preheat the oven to 400 degrees F.

Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.

Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.

Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.


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4.1 56
I'm going to have to try this...looks good...but wouldn't it be less time consuming just to use packaged hash browns? Going to try it that way and see how it turns out. item not reviewed by moderator and published
Made this yesterday for Easter Brunch.  Had high expectations...truth was I could not get them out of the cupcake pan and ended up throwing the pan away,,,could not scrub it clean. item not reviewed by moderator and published
These were great.  I made them for Easter brunch today and the family loved them.  Here are a couple of tips...  don't be afraid to salt the potatoes AND the eggs.  Both these things take a lot of salt.  The eggs are done after 15 minutes if you want any liquid in the yolk.  They won't look done, but they are.  I made them just as written, but they would also be delicious with a bit of ham or scallions or cheese or jalepenos.  Be creative. item not reviewed by moderator and published
I make these all the time.  But I use small cast iron skillets.  The cast iron really crisps up the potatoes and make for a presentation.   I top them with cheese and chives or whatever I have left over.  Mushrooms are great.<br /> item not reviewed by moderator and published
Have an ideas. Why could you defrost frozen has brown and use them. So much simplier . . . do you think it would work????? item not reviewed by moderator and published
I made this recipe for a business working group. I don't mind recipes with a lot of steps but this recipe had several flaws. I grated the baked potatoes in my food processor. The starch from the cooked baked potatoes came up and literally glued the process lid to the blade. So, the potatoes were gummy. I tried to use as few grated potatoes as possible to fill each muffin cup so it wouldn't be too thick. I added sauteed finely minced bacon, red pepper and onion to the potatoes to give me them some flavor too. When i was ready to add the large eggs, I had trouble with the eggs running over the muffin cup holes. When the whole thing was finally baked, I had to peel off the egg whites that had spilled over. I think one should use medium or even small eggs. I have to admit my business associates loved the taste of the whole thing and ate all but three which someone took away. I did top each egg off with some grated cheddar cheese. item not reviewed by moderator and published
husband LOVES it. good make ahead even night beforethen add eggs item not reviewed by moderator and published
We love this recipe. I use ramekins for easy serving. Add cheese and cooked bacon or sausage before adding the egg. Yum! item not reviewed by moderator and published
Try adding prosciutto Just cut strips of prosciutto on half and put over the cooked potatoes then add the egg. top with chives. really good. As for saving the recipe, I just scroll over it and copy it. I send an email to myself and save in a folder labeled recipes. item not reviewed by moderator and published
There's better recipes for this out there. I had to completely change the recipe to make it good. Anytime you have to put that much change into a recipe, it is not a good recipe. I should have expected this would be a fail since that seems to be my experience with anything from Ree Drummond. Disappointed. item not reviewed by moderator and published
yum item not reviewed by moderator and published
Problem: One must use copious amounts of spray to release the egg nests. Problem: The spray has a HORRIBLE chemical taste when cooked. Problem: The spray is also VERY expensive. Question: What is the point of paying a lot of money for a product that makes food taste bad? Is there a particular brand that has no taste? item not reviewed by moderator and published
Made this morning... I added breakfast sausage and onions on top of the hash browns, then the egg. Delicious! Turned out well and will try with bacon next time :) item not reviewed by moderator and published
Can anyone tell me how to save this recipe to my recipe box??????? item not reviewed by moderator and published
Made this several times. I cut stripes of parchment paper and put in the cups before adding hashbrowns. Make sure to salt hashbrowns. I also used fresh ready made hashbrowns. I also had bacon stripes and sausage in bowls for guests to add if they wanted. item not reviewed by moderator and published
Made these for dinner last night. New family fave! Baked potatoes in morning. Assembled everything in afternoon. I added 8 oz shredded cheese to hashbrowns. I am always looking for new egg recipes to use our own fresh chicken eggs and this is a winner. I did not have a problem with anything sticking. I VERY LIBERALLY sprayed the muffin tins with Pam. Hashbrown cups and egg came right out after running sharp knife around inside cup. Very easy to make ahead. Good recipe! item not reviewed by moderator and published
Tasty. But use SPRAY,as written; butter sticks more. Still, these are tricky at best to get out of the cups. I did try muffin liners,( sprayed) and they are tricky to peel as well. The bottom need a bit more time to fully brown,so allow for that. Loose foil on the top works. I did some cups with scrambled eggs,and some as directed. Scrambled take a few more min to set up. Actually you can make the ENTIRE recipe ahead of time if you use scrambled eggs....add cooked bacon, or sausage or anything you like into the egg mix. Bake as directed. Chill. When ready to use bring to rm. temp. cover in foil and warm up in a 350 oven. Be sure to add enough salt, the eggs and potatoes seem to really need it. For me, Overall good. But I will probably stick to fratada recipes....but will now add a hash brown crust. item not reviewed by moderator and published
It's a funny coincidence that David Swars commented about adding corned beef hash to this recipe; David, as it turns out, it's a great idea! I made this recipe for a "working brunch" at my church library this morning. I had a corned beef brisket that I had diced up, intending to make corned beef hash, but ran out of potatoes. Because CB hash is mostly potatoes and meat anyway, I mixed some ground onion and the diced corned beef on top of the hash browns, and it turned out GREAT! I had made 72 of these little "egg nests", and when our brunch was over, every one of them was gone! I'll certainly make this recipe again, but next time instead of grinding the onions, I'll finely chop them. Grinding them released a lot of juice, and I had to drain them before baking so the potatoes wouldn't be soggy. Thank you so much for this recipe idea, Ree Drummond! I'm a fan of "Pioneer Woman". Your recipes and ideas are relevant to my life, as I'm always cooking for a crowd! item not reviewed by moderator and published
Looks pretty easy but has anyone ever thought about adding a spoon full of cornbeef hash on top of the spuds then the Egg? item not reviewed by moderator and published
I seasoned this well and it was delicious (I did use thawed and drained frozen hash browns)! Love the presentation. item not reviewed by moderator and published
I made these for brunch following First Communion. I was able to make the nests the day before, and just crack the eggs in and cook after the event. I wound up overcooking the eggs a bit, and the tops were tough, but it was an easy layer to peel off and no one was wiser. Will try this with variations. Biggest complaint was that I didn't make enough of them. item not reviewed by moderator and published
like the comfort food item not reviewed by moderator and published
This is probably in the top 3 best breakfast dishes I have ever made. So simply, versatile, and incredibly delicious. I made this for my girlfriend and brother and it got rave reviews. OVER THE TOP IT: Add cooked crumbled bacon or sausage at the bottom of the nest and then top the egg with shredded cheddar just as it finishes cooking. item not reviewed by moderator and published
I love this food and the show item not reviewed by moderator and published
great item not reviewed by moderator and published
These were awesome as written. The second time I made these I added a pack of those round cracker sized pieces of ham to the top of the potatoes and then put the egg on top of that. Either way makes for an easy and awesome breakfast. item not reviewed by moderator and published
This is about the most boring dish. It does stick if not careful. By the time you tweek it to at least taste good and look worth while it is a new dish. As normal most recipes should be more a base than law. Use your imagination and make it worth the effort. item not reviewed by moderator and published
EASY AND TASTY item not reviewed by moderator and published
I cannot wait to try this (as written)! My grand kids will love them :o) item not reviewed by moderator and published
Yum... but have you put these in the Perfect Bacon Bowl? ...even better!!! item not reviewed by moderator and published
I made these and my family loved them!! I baked the potatos the night before, so much easier, then sprinkled with cheese right before I took them out of the oven. item not reviewed by moderator and published
I tried this out of curiosity. It turned into a nightmare. Bake the potatoes, peel the potatoes, shred the potatoes, then form the cups, bake the cups, cool the cups; only to fill them with an egg and bake them again. One hour and 50 minutes doesn't come close to accounting for all the time you spend waiting for this to cool enough to handle, let alone the rest of the prep time. The result is an artful presentation of basic hash browns and eggs that is bland and impossible to remove from the pan. And speaking of the pan, I soaked mine for three days and still couldn't get the stuck potatoes out of it. I ended up throwing away the pan. Never again. I can make better has browns and eggs in less than half the time. item not reviewed by moderator and published
I made this earlier its really good,i bought hashbrown cornedbeef instead and at the bottom wheat bread Thanks for the recipe.I love your show good luck item not reviewed by moderator and published
This is great I have made it a few times. item not reviewed by moderator and published
I used the refrigerated Simply Potato Garlic and Herb Hashbrowns to save time, but they stuck to the muffin tins. Next time I might try mixing the potato with some olive oil in addition to the spray, to get a nice cup on the plate too. Even with running a knife around the outside it came out a little wonky. item not reviewed by moderator and published
I sautéed onions and peppers, added them to the baked hash brown cups, then added cracked eggs on top. item not reviewed by moderator and published
Used Simply Potato Hash browns as others did and it worked great. I used a jumbo muffin tin as all we had were x-lg eggs so it fit perfectly. Got 6 cups out of 1 bag potatoes. Used butter non-stick spray on the pan for more flavor. Husband loved them! item not reviewed by moderator and published
I used regular frozen hash browns, I laid them in a single layer on a sprayed cookie sheet for about 10 minutes at 400d to make them soft. Sprayed my muffin tin, pressed the hash browns into place, baked for 10 minutes, cracked one egg in each cup and baked about 15 minutes. Taste good and easy. item not reviewed by moderator and published
Fantastic! I used Simply Potatoes hashbrowns &amp; it cut a lot of the prep time off of this recipe. I cooked my hashbrowns until they were almost done. I pressed them into the cups &amp; then baked as the recipe calls for &amp; then put the egg in &amp; baked again. My husband &amp; all of my guests enjoyed these very much! Easier &amp; about 1/2 the time if you use the fresh hashbrowns. This will be a new go-to recipe when we have company. item not reviewed by moderator and published
My kids loved it. Super easy &amp; fun!! item not reviewed by moderator and published
Everyone loved them. I also used Simply Potatoes and made a &amp;#34;Benedict &amp;#34; by putting hollandaise on them. Next time I&amp;#39;m going to use &amp;#34;Southwest Simply Potatoes&amp;#34; item not reviewed by moderator and published
These looked so great on the show - and when I made them - but tasted just okay. Despite the nifty presentation, I think I&amp;#39;d rather have tasty hash browns and delicious eggs and make them separately. Together, they weren&amp;#39;t great. item not reviewed by moderator and published
Super cute and super easy! Everyone loved them! item not reviewed by moderator and published
This was very good. I did not use fresh baked potatoes. I used a bag of frozen hash browns. However, they are very wet when defrosted and I did not want to just use them frozen. So, I defrosted them, drained them on dish towels, placed them on a baking sheet in the oven at 275 for about 30 min. Then let them air dry until I was ready. I did add some melted butter salt and pepper. Then continued with your recipe. Instead of spreading them with my fingers to press the potatoes against the wall of muffin cup, I pressed an egg into to the filling.Great. It came out wonderful. Thanks for another new and tasty dish item not reviewed by moderator and published
I placed Simply potatoes in pre-sprayed ramekins instead of muffin tins. I baked them for 25 minutes. I added the eggs and baked them another 25 min. The second time I prepared them, I added a total of 1 cup of grated cheddar cheese, dividing it evenly amongst the ramekins, and then the eggs directly on top. Overall, eggs nests are a cute idea, and certainly tasty. For those who need to watch their sodium intake, Simply Potatoes contain quite a bit of sodium, so making them from scratch by baking and grating would be a way to keep the sodium down. item not reviewed by moderator and published
I saw these and thought that's a good idea. I didn't have any potatoes, but I did have frozen hashbrowns. I pan fried the hashbrowns with some bacon until the bacon was crisp and the potatoes tender. I mixed the hashbrowns and bacon with green onions, shredded cheddar, and salt and pepper to make my nest mixture. I prefer runny yolk so I kept a close eye on the egg. Baking them only a few minutes then I turned the oven to broil to cook the white thoroughly. I served these with some sauteed veggies for a yummy Easter brunch. item not reviewed by moderator and published
Made this for Easter Brunch, my family loved it! Thank you Ree item not reviewed by moderator and published
I baked these yesterday and I just loved it!!! Thanks! item not reviewed by moderator and published
Been making these for years, but this recipe is kinda vague.The best tater baking method is the moist tinfoil wrap.The foil keeps the skins soft-easier to peel, and the flesh more firm. They also need to be well chilled or they will fall apart while grating. I toss the grated taters with a little oil so they will actually fry in the oven. Otherwise they come out too dry and mealy. Spray the cups and top of the muffin tin REALLY well. Eggs cook better, more evenly, when the nests are still warm. I periodically peek and jiggle the tin to check egg doneness. I've also used Simply Potatoes brand found in the refrigerated section. Thawed frozen hash browns contain too much water and don't fry as well. item not reviewed by moderator and published
I didnt really like these because I am a "runny yolk" person. Im sure that you can bake them less to keep the yolk runny, but I was afraid of undercooking the white and I ended up with a hard boiled egg consistency. Very creative idea and my husband loved them even though I did not. item not reviewed by moderator and published
We really enjoyed these easy to make eggs in a nest. I used frozen/thawed hash browns but Im sure it would have been even better if I would have made my own. This would be great to make for company. I will make these again! item not reviewed by moderator and published
Huge success! :-- let me mention i didn't pay close attention to the initial "bake first" part! Lol ... so instead, i " initial microwaved baked" - grated-baked in oven, allowed to cool- then dropped egg and baked an additional 15 minutes.. everyone loved... used spray for oiling pan &amp; top of nests! thanks- great recipe -g item not reviewed by moderator and published
I had similar problems with sticking to the pan. But other then that they were good. I did not cook as long as the recipe called so the yellow of the egg when cut mixed in with the hash browns and it was yum. item not reviewed by moderator and published
These were a huge disappointment!! My husband saw these on the show and asked me to make them. I followed the directions and they just didn't turn out. The potatoes did not get crispy and the whites of the egg did not set. I love Ree and make her recipes often but this one was just no good. item not reviewed by moderator and published
Not good at all. I did not like the taste of the cooking spray with the small amount of hash browns! Ended up trying to save everything by dumping all it a bowl, scrapping the insides out of the nest, since they tasted like cooking spray, adding the delicious ham I had made the night before cut in pieces, more salt and pepper and melted cheese on top to make an okay breakfast mesh. item not reviewed by moderator and published
I followed all the instructions except for salt and pepper and it turned out pretty bad. It looked so delicious and I was so excited but... it ended up sticking in the pan, forming some sort of extra layer around the all of it, bubbled into some crispyness... I could be on Worst Cooks even by following the instructions. Any tips? item not reviewed by moderator and published
I just saw this episode this morning. As I was watching, I was thinking that the first step, baking the potatoes, could be skipped to shorten the cooking time and avoid the super starchy issue. I plan to shred raw potatoes, onions and peppers, press them in the tins and bake. Once the hash brown cups are baked, add the rest of the desired toppings and eggs. item not reviewed by moderator and published
yeah, I really don't care for her show either. Something about her annoys me lol item not reviewed by moderator and published
You are certainly entitled to your opinion. I have great success with recipes. Particularly since she's cooking for large groups. I too have larger family and find her recipes easy to do and family loves item not reviewed by moderator and published
Maybe try in silicone pan or cup pa n fry raw hash browns first , use butter instead of spray with a touch of garlic powder just to taste, there must be acid in the spray, eggs, or potatoes any use of metal pan,sounds good has to be a way around this item not reviewed by moderator and published
How about using a pastry brush and brush oil of your choice in each cup. It's neater and cleaner and doesn't take that much more time to do. Same with finishing the potatoes before baking. Just brush oil lightly over the potatoes. I like using peanut oil with anything potato. Hope this works for you. item not reviewed by moderator and published
try using olive oil spray. item not reviewed by moderator and published
get a mister and put in the oil of your choice item not reviewed by moderator and published
Top left corner of the recipe box . along the outer border - you will see four boxes - red and white - The first is to Print - the 2nd box looks like a RED RIBBON - if the click that box you can SAVE recipe.. this applies to any FoodNetwork Recipe... item not reviewed by moderator and published
Thanks for the reply. On most of the recipes I pull up, those red and white boxes don't show up. Like this one, there are none on my computer screen. And on the ones that the boxes do come up, when I press the save icon, I get an hour glass and then nothing happens. Food Network keeps ignoring my requests for help, so thanks for your response!!! item not reviewed by moderator and published
what's a stripe? hahaha item not reviewed by moderator and published
That was mean. You know what they meant... item not reviewed by moderator and published
Wow! Good for you! That's a lot of work and a lot of corned beef. Kudos. item not reviewed by moderator and published
how rude. I will be trying this regardless of this comment. It is obvious that this dish is time consuming and might need additional seasonings as desired. I appreciate the idea...... However, I love the idea, a "base" for many viable experiments. Maybe cupcake holders would help the "sticking" issue and less calories than tons of oil or butter; my mini egg quiche experiment ruined a pan of mine before I figured that one out! item not reviewed by moderator and published
Ree Drummond is the finest cook on Food Network. item not reviewed by moderator and published
I agree, I also found it boring. I didn't think the eggs meshed all that well with the soft potatoes. I was looking for something more crispy. item not reviewed by moderator and published
Perhaps you should WAIT to rate it until you've actually made it! item not reviewed by moderator and published
Excellent. item not reviewed by moderator and published
Use cupcake liners. item not reviewed by moderator and published
The point of something like this is for the presentation. Yes, it will take more time, but that is to be expected. If you just wanted to throw something on to a plate, you're missing the point of this dish. item not reviewed by moderator and published
I agree in terms of the hash brown prep, so I use frozen hash browns...voila! And yes, the idea is the unique presentation. I'm in the catering biz and that's what it's all about. These are great for a brunch for a crowd. I also add some freshly chopped herbs and various cheeses from time to time. item not reviewed by moderator and published
I AGREE! item not reviewed by moderator and published
I would never dream of using anything BUT the frozen ones, Still looks like a good and easy meal. I have had weight loss surgery so these proportions are perfect for me. item not reviewed by moderator and published
I haven't tried these yet and probably on a much smaller scale, but you could try cupcake liners--that may work. item not reviewed by moderator and published
Just be sure to spray the liners too item not reviewed by moderator and published
Add some corned beef hash under the egg as well... deliciousness ensues. item not reviewed by moderator and published
Very good idea will USE it myself item not reviewed by moderator and published
I would really use commercial hash brown shredded potatoes as they tend to have a little oil in them already. Also, when I made these, I used an insulated muffin pan and had no issue with sticking with just a light spray of pam. I would recommend that anyone who doesn't have one, get a dual layer insulated muffin / cupcake pan. It's hard to get anything to stick to them and everything bakes evenly every time. item not reviewed by moderator and published

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