I’ve made these eggs-in-hash-brown-baskets more times than I can count — they’re my go-to when I want a showstopping brunch that’s effortless to scale. Crisp potato cups cradle baked eggs that are tender on the inside and golden at the edges, and they take a humble handful of pantry staples into something special. If you’re collecting easy, crowd-pleasing recipes to rotate through weeknights and weekend brunches, don’t forget to peek at some of my favorite easy weeknight dinners for more inspiration.
Why you’ll love this dish
This recipe feels like a small, elegant bite but is shockingly simple. It’s ideal when you want a portable, portioned egg dish for brunch guests, a protein-forward breakfast for busy mornings, or a light dinner that everyone — kids included — will happily eat. Benefits at a glance:
- Quick to assemble with pantry basics (potatoes, butter, eggs).
- Budget-friendly: russets are inexpensive yet hearty.
- Versatile: add cheese, bacon, herbs or keep them clean for dietary needs.
- Make-ahead friendly: you can prebake and finish with eggs later.
“Everyone at my brunch asked for seconds — the crisp edges and runny yolk combo were irresistible.” — a happy weekend host
Step-by-step overview
Before you dive in, here’s what happens and why: you shred russet potatoes, squeeze out the moisture so they crisp in the oven, and form them into muffin-tin cups. Those cups bake until golden and sturdy, then you crack in eggs and finish baking until the whites set. The two-stage bake is key: the first bake firms and molds the potato shells; the second gently cooks the eggs without turning the basket soggy.
What you’ll need
- 4 medium russet potatoes — russets give the best crisp texture (or swap for Yukon Golds for a slightly creamier bite).
- 2 tablespoons melted butter — olive oil can be used instead.
- Salt and pepper to taste.
- 8 large eggs.
- Shredded cheese (optional) — cheddar, gruyère, or pepper jack all work well.
- Chopped herbs for garnish (optional) — chives, parsley, or dill.
Notes: If you want a gluten-free dish, this recipe is naturally gluten-free. For dairy-free, substitute melted coconut oil or olive oil for the butter.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray.
- Grate the potatoes using the large holes of a box grater or your food processor’s shredding disc.
- Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as you can. Less moisture = crispier cups.
- Put the drained potatoes in a bowl. Stir in the melted butter and season generously with salt and freshly ground black pepper.
- Press about 1/3 to 1/2 cup of the potato mixture into the bottom and up the sides of each muffin cup to form sturdy cups. Pack them so they hold together when baked.
- Bake the potato cups for 25–30 minutes, until they’re golden brown and the edges are crisp.
- Remove the tin from the oven. Crack one egg into each potato cup (it helps to crack each egg into a small bowl first, then pour gently).
- If using, sprinkle a little shredded cheese over each egg now.
- Return the tin to the oven and bake another 10–15 minutes, depending on how set you want the yolks. For runny yolks aim for about 10 minutes; for firmer yolks bake closer to 15.
- Let the baskets cool in the tin for 2–3 minutes, then run a knife around each cup and gently lift them out. Garnish with chopped herbs and serve warm.
Best ways to enjoy it
These baskets are terrific on their own or paired with lighter sides for a fuller meal. Serve suggestions:
- A simple green salad with lemon vinaigrette brightens the plate.
- Toasted sourdough or a crusty roll for dipping into yolks.
- Roast tomatoes or sautéed spinach for extra veg.
- Add a side of fruit and yogurt for a brunch spread.
If you want ideas to round out a whole evening meal, try pairing a batch with other family-friendly dinner ideas from my collection that complement the simple, homey flavors.
Storage and reheating tips
- Refrigeration: Store cooled baskets in an airtight container for up to 3–4 days. Eggs are perishable, so don’t keep them longer.
- Reheating: Reheat single servings in the oven at 350°F (175°C) for 8–10 minutes, or in a toaster oven to help maintain crisp edges. Microwaving works for speed — cover loosely and microwave 30–45 seconds — but expect softer, less-crispy potatoes.
- Freezing: You can freeze prebaked empty potato cups (before adding eggs). Flash-freeze on a sheet tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight and bake with eggs as directed (you may need a few extra minutes).
- Food safety: Once eggs are baked and cooled, refrigerate within 2 hours to avoid bacterial growth. Reheat to at least 165°F (74°C) before serving leftovers.
For more make-ahead meal strategies that fit into weekly planning, check out my tips on make-ahead dinner recipes and scheduling.
Helpful cooking tips
- Dry potatoes properly: Squeeze until nearly dry — that’s the single biggest tip for crisp cups.
- Don’t overpack: If the nest is too thick it won’t crisp through. Aim for an even layer with slightly thinner walls near the rim for a crisp edge.
- Egg placement: Cracking eggs into a small bowl first helps you avoid shells and control how the yolk sits in the cup.
- Timing for yolks: If you want a jammy yolk, remove the trays at 10 minutes and test one egg; they continue to set a bit while cooling.
- Seasoning: Salt the potatoes before baking, and season the eggs lightly after cracking them into the cups for layered flavor.
- Equipment: A light coating of oil plus a dusting of flour or a parchment liner under the cups can help with release, but a well-greased tin usually suffices.
Creative twists
- Bacon & cheddar: Add crumbled cooked bacon and cheddar on the eggs before finishing the bake.
- Veggie-packed: Sautéed bell pepper, onion, and mushrooms make a savory filling; squeeze out extra moisture from cooked veggies to avoid sogginess.
- Mediterranean: Top with crumbled feta, chopped sun-dried tomatoes, and a sprinkle of oregano.
- Sweet potato version: Use shredded sweet potatoes — they’ll brown faster, so watch the first bake and adjust time as needed.
- Low-carb option: Swap potato cups for thin slices of roasted eggplant or zucchini pressed into the cups, though texture and cooking times change.
FAQ – Your questions answered
Q: Can I make these ahead of time?
A: Yes — prebake the potato cups, cool, and refrigerate for up to 2 days, then crack eggs and finish baking when ready. You can also freeze prebaked empty cups for up to 3 months.
Q: How do I get the crispiest bottoms?
A: Remove as much moisture as possible, use melted butter or oil to coat the potatoes, and avoid overpacking. Bake on the middle rack and allow the cups to brown fully in the first bake.
Q: What if my potatoes brown before they’re crisp?
A: Oven temperatures vary. If they brown but still feel soft, lower the rack or reduce the oven temperature slightly and bake a bit longer until crisp.
Q: Can I make smaller or larger portions?
A: Yes. Adjust volume per cup. If using a mini muffin tin, reduce both bake times; for larger tins, increase baking time slightly.
Q: Are these safe for kids and picky eaters?
A: Absolutely—keep them simple with just salt and pepper and optional cheese. Serve with dip-friendly sides like ketchup or mild salsa for picky eaters.
Q: Any tips for avoiding rubbery egg whites?
A: Bake gently at 400°F (200°C) for the second stage and watch closely — overbaking makes whites rubbery. For tender whites and set yolks, 10–12 minutes usually works.
Final thoughts
Give these hash brown baskets a try when you want a crunchy, comforting dish that looks like effort but tastes like love. If you make them, I’d love to hear how you topped or tweaked them — leave a note below and tell me your favorite variation.
Eggs in Hash Brown Baskets
Ingredients
Method
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray.
- Grate the potatoes using the large holes of a box grater or food processor’s shredding disc.
- Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
- In a bowl, combine the drained potatoes with melted butter, and season generously with salt and pepper.
- Press about 1/3 to 1/2 cup of the potato mixture into the bottom and up the sides of each muffin cup to form sturdy cups.
- Bake the potato cups for 25–30 minutes, until they’re golden brown and the edges are crisp.
- Remove the tin from the oven, and crack one egg into each potato cup.
- If using, sprinkle a little shredded cheese over each egg now.
- Return the tin to the oven and bake another 10–15 minutes, depending on desired yolk firmness.
- Let the baskets cool in the tin for 2–3 minutes, then run a knife around each cup and gently lift them out.
- Garnish with chopped herbs and serve warm.