Sometimes breakfast is more than just a meal; it’s a little moment of joy you carve out before the day rushes in. Eggs in Crispy Hash Brown Baskets offer that exact kind of comfort—with a playful twist. The golden, crunchy exterior of the hash browns gives way to a tender egg center, creating a perfect harmony of textures that makes waking up a bit more exciting.
I remember the first time I made these, I was a bit distracted by the kids arguing in the next room and forgot to set the timer exactly right. So, one basket was a little crispier than the others—maybe a little too crispy. But honestly, that extra crunch added a nice surprise, and the slightly runny yolk inside balanced it perfectly. It was messy, a little uneven, but that’s part of the charm. Eating with your hands, the warmth of the basket in your fingers, the smell of melted butter and toasted potatoes filling the kitchen—it all felt like a small celebration of simple pleasures.
Why You’ll Love It:
- Crunchy, buttery hash browns form a sturdy basket that holds everything neatly—and they taste as good as they look.
- The egg inside cooks just right, with options to keep the yolk runny or fully set depending on how you like it.
- It’s simple—and that’s kind of the point. No complicated steps, just straightforward comfort food.
- Great for serving a crowd since you bake several at once, freeing up your time to relax or chat with guests.
- While it’s mostly hands-off in the oven, you might want to keep an eye near the end so those edges don’t get too dark if you’re like me and sometimes wander off.
If you’re worried about making a mess or the baskets sticking, don’t sweat it. Using a well-buttered muffin tin makes lifting these out easier than you’d expect. Plus, they hold together better than you might guess, so no need for a fancy spatula. Just a simple spoon or fork will do.
PrintEggs in Crispy Hash Brown Baskets
Delicious and visually appealing Eggs in Crispy Hash Brown Baskets are perfect for breakfast or brunch. Crispy shredded potatoes form a golden basket that holds a perfectly cooked egg inside, making a fun and tasty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 cups frozen shredded hash browns, thawed and squeezed dry
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons unsalted butter, melted
4 large eggs
1/4 cup shredded cheddar cheese
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the shredded hash browns, salt, black pepper, and garlic powder. Mix well to evenly distribute the seasonings.
Brush a 6-cup muffin tin with melted butter to prevent sticking.
Divide the hash brown mixture evenly among the muffin cups. Press the hash browns firmly against the bottom and up the sides of each cup to form a basket shape.
Brush the tops of the hash brown baskets with the remaining melted butter.
Bake the hash brown baskets in the preheated oven for 15 minutes or until they are golden brown and crispy.
Remove the muffin tin from the oven and carefully crack one egg into each hash brown basket.
Sprinkle shredded cheddar cheese evenly over each egg.
Return the muffin tin to the oven and bake for an additional 8 to 10 minutes, or until the egg whites are set but the yolks are still slightly runny. Bake longer if you prefer fully cooked yolks.
Carefully remove the hash brown baskets from the muffin tin using a spoon or small spatula.
Serve warm and enjoy your Eggs in Crispy Hash Brown Baskets.
Kitchen Notes:
I usually use just an ordinary muffin tin, and it works out fine every time. Serving these with a side of fresh fruit or a light salad balances the richness and adds a fresh touch. If you want to mix it up, sprinkling a little smoked paprika or chili flakes into the hash brown mix can add a subtle kick, though I haven’t tested all the variations myself. Sometimes swapping cheddar for pepper jack brings in a mellow heat that’s quite nice. And if you’re in a hurry, you can prep the baskets ahead, bake them partway, then add the eggs and finish baking when ready—though I find freshly baked is best.
FAQ:
Can I use fresh potatoes instead of frozen? You can, but it takes more time to prep and dry them well enough to get that crisp texture. Frozen hash browns make this easier.
What if I want fully cooked yolks? Just leave the baskets in the oven a few minutes longer, but watch closely so the hash browns don’t burn.
Can I make these ahead of time? You can store leftovers in the fridge and reheat them gently in the oven. Freezing isn’t recommended because the texture changes.
Want to make it vegetarian-friendly? This recipe already is. Add veggies on the side to round out the meal.
If you’re craving something both cozy and playful in the kitchen, these hash brown baskets with eggs might be just what you need. Give them a try, save the recipe for your next weekend brunch, and enjoy the little crispy pockets of morning happiness.