Why You’ll Love This Recipe

• Incredibly simple with only 3 core ingredients.
• Perfectly crispy texture from baked hashbrowns.
• Easily customizable with different cheeses and toppings.
• An elegant and impressive dish for breakfast or brunch.
• Naturally gluten-free (when using GF hashbrowns) and vegetarian.

Equipment You’ll Need

• Standard 6-cup or 12-cup muffin tin
• Large mixing bowl
• Cheesecloth or a clean kitchen towel
• Spoon or small spatula
• Measuring cups

Ingredients

• 20 ounces (approx. 4 cups) refrigerated or frozen shredded hashbrowns, thawed
• 1 cup shredded sharp cheddar cheese (or cheese of your choice)
• 6 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or melted butter, for greasing the muffin tin

Instructions

1. Preheat your oven to 400°F (200°C). Generously grease 6 cups of a standard muffin tin with cooking spray or melted butter. This is a crucial step to prevent the nests from sticking.
2. Place the thawed hashbrowns in the center of a cheesecloth or a clean, sturdy kitchen towel. Gather the ends and twist tightly, squeezing out as much liquid as possible over a sink. This step is the single most important secret to achieving truly crispy nests, so don’t skip it!
3. In a large mixing bowl, combine the thoroughly dried hashbrowns, the shredded cheddar cheese, salt, and pepper. Use your hands or a spoon to mix until the cheese is evenly distributed throughout the potatoes.
4. Divide the hashbrown mixture evenly among the 6 prepared muffin cups. Press the mixture firmly against the bottom and up the sides of each cup to form a nest shape. Ensure there is a well in the center to hold the egg later.
5. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the edges of the nests are golden brown and crispy. This initial bake is what sets the structure and creates the crunchy exterior.
6. Carefully remove the muffin tin from the oven. Gently crack one large egg into the well of each hashbrown nest.
7. Return the tin to the oven and bake for an additional 10-15 minutes. For runny yolks, aim for the shorter end of the baking time (10-12 minutes), when the egg whites are just set. For firmer yolks, bake closer to 15 minutes.
8. Once the eggs are cooked to your liking, carefully remove the muffin tin from the oven. Let the nests cool in the tin for a minute or two before gently running a knife or small spatula around the edges to loosen them. Serve immediately.

Expert Cooking Tips

• The Squeeze is Key: We cannot overstate this. The more moisture you remove from the hashbrowns, the crispier your nests will be. Potatoes release a lot of water, which will turn to steam in the oven and make your nests soggy if not removed.
• Grease Generously: Be thorough when greasing the muffin tin. Use a good quality cooking spray or melted butter and ensure you cover the bottom and all sides of each cup to guarantee an easy release.
• Pack it Tight: When forming the nests, press the potato mixture firmly into the muffin cups. This helps them hold their shape during and after baking. A compact nest is a sturdy nest.
• Watch the Eggs: Ovens can vary. Keep a close eye on the eggs during the final bake. The whites should be opaque and set, but the yolk can be cooked to your preference. They will continue to cook slightly from residual heat after being removed from the oven.
• Room Temperature Ingredients: For more even cooking, consider letting your eggs and cheese sit at room temperature for about 20-30 minutes before you begin. Room temperature eggs are less likely to crack when they hit the hot nest and will cook more evenly.

Substitutions and Variations

While the beauty of this recipe is its three-ingredient simplicity, it’s also a fantastic canvas for creativity. For the cheese, feel free to swap cheddar for Gruyère, Monterey Jack, pepper jack for a bit of a kick, or a savory Italian blend. For a dairy-free option, a good quality plant-based shredded cheese that melts well will work. You can also incorporate other ingredients into the hashbrown mixture, such as 2 tablespoons of finely chopped chives, 1/4 cup of cooked and crumbled bacon or sausage, or finely diced bell peppers. Just be mindful that adding vegetables will introduce more moisture, so be extra diligent with squeezing them dry.

Common Mistakes to Avoid

The most common mistake is creating a soggy nest. This is almost always due to not squeezing enough water out of the shredded potatoes. Take the extra minute to wring them out thoroughly. Another frequent issue is the nests sticking to the pan. This is easily avoided by greasing the muffin tin very generously before adding the potato mixture. Finally, be careful not to overcook the eggs. It’s better to pull them from the oven a minute early, as the residual heat from the hot nest and tin will continue to cook the yolk. If you wait until the yolk looks perfectly done in the oven, it may be overcooked by the time you serve it.

Serving Suggestions

These hashbrown egg nests are a star on their own but also play well with others. Serve them hot from the oven, garnished with fresh chives, parsley, or a sprinkle of paprika. They are delicious with a dollop of sour cream, Greek yogurt, or a drizzle of your favorite hot sauce. For a more complete breakfast or brunch, pair them with a side of fresh avocado slices, a simple green salad with a vinaigrette dressing, a bowl of fresh fruit, or your favorite breakfast meat like sausage links or bacon.

Storage and Reheating Tips

While best enjoyed fresh, you can store leftovers. Allow the nests to cool completely, then place them in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispy texture, place them on a baking sheet in an oven or toaster oven preheated to 375°F (190°C) for 5-8 minutes, or until heated through and crisp. Reheating in an air fryer also works wonderfully. We do not recommend using a microwave, as it will make the hashbrowns soft and compromise the texture.

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can prepare them in stages. You can pre-bake the hashbrown nests (step 5) for 15-20 minutes, then let them cool and store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, simply crack the eggs into the cold nests and bake at 400°F (200°C) until the eggs are set, which may take a few minutes longer than the original recipe.

Can I use fresh potatoes instead of pre-shredded hashbrowns?

Absolutely! Use a food processor with a shredding attachment or a box grater to shred about 1.5 pounds of Russet potatoes. After shredding, place them in a bowl of cold water to prevent browning, then drain and squeeze them extremely dry as per the recipe instructions.

Why did my egg nests fall apart?

This can happen for a couple of reasons. The most likely cause is that the hashbrowns still had too much moisture, preventing them from binding well. It could also be that the mixture wasn’t pressed firmly enough into the muffin cups before the first bake.

Can I make these in a mini muffin tin?

Yes, you can make bite-sized versions in a mini muffin tin. You will need to reduce the baking times significantly and use quail eggs or just the yolk of a chicken egg, as a whole large egg will not fit.

Conclusion

This Crispy Hashbrown Egg Nest recipe is a perfect example of how simple, quality ingredients can be transformed into something truly special. It’s a versatile, crowd-pleasing dish that proves you don’t need a long list of ingredients or complicated steps to create a memorable meal. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is accessible, reliable, and, most importantly, delicious. We hope you enjoy making—and eating—these delightful nests as much as we do. Happy cooking!