Eggs in Crispy Hash Brown Baskets

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These eggs in crispy hash brown baskets are a simple yet impressive breakfast or brunch dish, with golden, crunchy potato edges and softly baked eggs at the centre. They taste rich and savoury, with plenty of texture from the crisp potatoes and creamy yolk. The recipe is easy to follow and suitable for confident beginners. From start to finish, it takes around 35 minutes.

Ingredients

For the hash brown baskets

500 g frozen hash browns, thawed
40 g unsalted butter, melted
60 g mature Cheddar cheese, finely grated
½ tsp fine salt
¼ tsp black pepper

For the eggs

6 medium eggs
Salt, to season
Freshly ground black pepper, to season

To finish

1 tbsp chopped chives or parsley

How to Make Eggs in Crispy Hash Brown Baskets

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly grease a 12-hole muffin tin, making sure the sides are well coated so the baskets release easily.
Mix the hash browns: Place the thawed hash browns into a large bowl. Add the melted butter, grated Cheddar, salt, and black pepper. Mix well until everything is evenly combined.
Form the baskets: Divide the mixture evenly between 6 holes of the muffin tin. Press firmly into the base and up the sides to form neat baskets, leaving a hollow in the centre.
Bake the baskets: Bake for 18 to 20 minutes until deeply golden and crisp around the edges. Remove from the oven and gently press the centres down again if they have puffed up.
Add the eggs: Carefully crack one egg into each basket. Season lightly with salt and black pepper.
Bake until set: Return the tin to the oven and bake for 10 to 12 minutes, depending on how runny you like the yolks. The whites should be just set.
Cool and serve: Leave to stand for 2 minutes, then gently lift the baskets out using a small palette knife. Sprinkle with chopped chives or parsley before serving.

Related: Cottage Cheese and Fig Toast

Tips

How do I stop the baskets from sticking?

Grease the muffin tin generously, especially the sides. A non stick tin also makes removal much easier.

How can I make the hash browns extra crispy?

Make sure the hash browns are fully thawed and squeezed of excess moisture before mixing. This helps them brown rather than steam.

Can I cook the eggs firmer?

Yes, simply bake for an extra 2 to 3 minutes until the yolks are set to your liking.

Can I add extra flavours?

You can mix a pinch of paprika or garlic powder into the hash browns, or add a little grated Parmesan for extra depth.

Serving Suggestions

Serve with grilled tomatoes and sautéed spinach
Add smoked salmon on the side for a brunch treat
Enjoy with a simple green salad for a light lunch

Storage

Room temperature

These are best eaten fresh and should not be left at room temperature for more than 1 hour.

Refrigerator

Store cooled baskets in an airtight container in the fridge for up to 2 days. Reheat in the oven until hot and crisp.

Freezing

The hash brown baskets can be frozen without the eggs for up to 1 month. Reheat from frozen, then add eggs and bake as directed.

Nutrition

Calories: 210 kcal
Carbohydrates: 18 g
Protein: 9 g
Fat: 12 g
Saturated fat: 6 g
Sodium: 420 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make these ahead of time?

You can bake the hash brown baskets in advance and store them in the fridge. Add the eggs and bake just before serving for best results.

What type of hash browns work best?

Shredded frozen hash browns give the best texture. Avoid diced potatoes as they do not bind as well.

Can I make this recipe without cheese?

Yes, you can leave out the cheese. The baskets will still crisp up, though the flavour will be slightly milder.

Are these suitable for children?

Yes, they are mild in flavour and fun to eat. You can cook the eggs fully if preferred.