If you’re looking to shake up your morning routine, we’ve got just the thing. Let us introduce you to a delightful creation that transforms the humble breakfast. Picture this: a crisp, savoury nest of golden hash brown potato, filled with richly melted cheddar and topped with a perfectly cooked egg, its yolk ready to burst. This is our fabulous Eggs In Hash Brown Baskets Recipe, a true game-changer for any brunch gathering or a special family meal. They’re visually stunning, utterly delicious, and remarkably simple to prepare. We’re confident this recipe will quickly become a cherished favourite in your home.

Why You’ll Love This Recipe

• It’s a symphony of textures and tastes. We adore the contrast between the wonderfully crisp potato baskets, the savoury melted cheese, and the rich, runny yolk of the eggs. Every mouthful is a complete delight.
• They look incredibly impressive but are surprisingly straightforward to create. By using ready-made frozen hash browns, we save on prep time, making this a brilliant recipe for cooks of all skill levels.
• You won’t need a special shopping trip for this dish. It’s crafted from simple, budget-friendly ingredients like potatoes and eggs that you probably already have, turning everyday staples into something extraordinary.
• This recipe is wonderfully adaptable. Feel free to get creative by adding extras like crispy bacon bits, crumbled sausage, or sautéed vegetables like spinach and mushrooms. It’s easy to tailor these baskets to your personal taste.

Ingredients

• 500g frozen shredded hash browns, thawed
• 60g unsalted butter, melted
• 120g mature cheddar cheese, grated
• 6 medium free-range eggs
• 4 rashers of streaky bacon, cooked until crispy and crumbled (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped (for garnish)

Instructions

1. Get the Oven Ready: To begin, we’ll preheat the oven to 200°C (180°C Fan/Gas Mark 6). It’s vital to thoroughly grease a 12-hole muffin tin with butter or a non-stick spray. This ensures our lovely baskets won’t stick later on, so be generous!
2. Create the Hash Brown Mix: Take the thawed hash brown potatoes and place them onto a clean tea towel or several sheets of kitchen paper. Wrap them up and squeeze with all your might to wring out as much water as possible – this is our top tip for maximum crispiness! Put the dried potatoes into a large mixing bowl. Pour in the melted butter, then sprinkle over the garlic powder, smoked paprika, salt, and pepper. Give it all a good mix until the potato shreds are evenly coated.
3. Shape the Nests: This is where our baskets take shape. Spoon the potato mixture evenly into the 12 prepared muffin cups. Using your fingers or the back of a spoon, press the mix firmly down and up the sides of each cup. You want to form a nest-like shape with a good-sized dip in the middle for the filling.
4. Blind Bake the Baskets: Pop the muffin tin into your hot oven to bake for 20-25 minutes. You’re looking for the potato nests to become golden brown and crispy around the edges. This first bake is essential for creating a sturdy, non-soggy base.
5. Fill the Baskets: Carefully take the tin out of the oven. If the centres of the baskets have risen during baking, just gently push them down again with a spoon. Now, sprinkle a little of the grated cheddar cheese and the optional crumbled bacon into the bottom of each hot potato nest.
6. Crack in the Eggs: Delicately crack a single egg into each hash brown basket, letting it sit on top of the cheese. Take care not to let it overflow. With larger eggs, you might find that not all of the white will fit.
7. Bake for the Second Time: Place the tin back into the oven for the final bake, which should take between 12 and 15 minutes. The timing really depends on your preference for the yolk. For a soft, runny yolk perfect for dipping, 12 minutes is ideal. For a firmer yolk, leave them in closer to 15 minutes. The whites should be fully cooked and set.
8. Serve and Garnish: When they’re cooked just how you like them, remove the tin from the oven. Allow the baskets to cool for a minute or two, which makes them easier to handle. Gently slide a knife around the edges to loosen them before lifting them out. Arrange them on a plate, garnish with freshly chopped chives and a little extra black pepper, and serve straight away. They’re absolutely delicious with a side salad for a complete brunch. And if you’re a fan of inventive comfort food, why not try our Cheeseburger Lasagna Recipe next?

Frequently Asked Questions

And there you have it – a wonderfully simple recipe for a truly spectacular breakfast. Our Eggs In Hash Brown Baskets Recipe is a fantastic way to make any morning feel a bit more special. The delightful blend of crunchy potato, melted cheese, and savoury egg is a combination we know you’ll return to time and again. We always enjoy hearing your creative twists, so do share them in the comments! For another recipe that brilliantly balances savoury and sweet flavours, do have a look at our Bacon Brown Sugar Chicken Tenders. Happy cooking from all of us!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 500g frozen shredded hash browns, thawed
• 60g unsalted butter, melted
• 120g mature cheddar cheese, grated
• 6 medium free-range eggs
• 4 rashers of streaky bacon, cooked until crispy and crumbled (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped (for garnish)

Instructions

1. To begin, preheat the oven to 200°C (180°C Fan/Gas Mark 6). It’s vital to thoroughly grease a 12-hole muffin tin with butter or a non-stick spray. This ensures our lovely baskets won’t stick later on.
2. Take the thawed hash brown potatoes and place them onto a clean tea towel. Wrap them up and squeeze with all your might to wring out as much water as possible – this is our top tip for maximum crispiness! Put the dried potatoes into a large mixing bowl. Pour in the melted butter, then sprinkle over the garlic powder, smoked paprika, salt, and pepper. Give it all a good mix until the potato shreds are evenly coated.
3. Spoon the potato mixture evenly into the 12 prepared muffin cups. Using your fingers or the back of a spoon, press the mix firmly down and up the sides of each cup. You want to form a nest-like shape with a good-sized dip in the middle for the filling.
4. Pop the muffin tin into your hot oven to bake for 20-25 minutes. You’re looking for the potato nests to become golden brown and crispy around the edges. This first bake is essential for creating a sturdy, non-soggy base.
5. Carefully take the tin out of the oven. If the centres of the baskets have risen during baking, just gently push them down again with a spoon. Now, sprinkle a little of the grated cheddar cheese and the optional crumbled bacon into the bottom of each hot potato nest.
6. Delicately crack a single egg into each hash brown basket, letting it sit on top of the cheese. Take care not to let it overflow. With larger eggs, you might find that not all of the white will fit.
7. Place the tin back into the oven for the final bake, which should take between 12 and 15 minutes. The timing really depends on your preference for the yolk. For a soft, runny yolk, 12 minutes is ideal. For a firmer yolk, leave them in closer to 15 minutes. The whites should be fully cooked and set.
8. When they’re cooked just how you like them, remove the tin from the oven. Allow the baskets to cool for a minute or two. Gently slide a knife around the edges to loosen them before lifting them out. Arrange them on a plate, garnish with freshly chopped chives, and serve straight away.

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