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To create the perfect Eggs in Crispy Hash Brown Baskets, it's essential to understand the role of each ingredient and how they contribute to the overall flavor and texture of the dish. Here’s a closer look at the key components that make this recipe stand out.

Eggs in Crispy Hash Brown Baskets

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Ingredients
  

2 cups grated potatoes (about 2 large potatoes)

1/4 cup grated onion

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

1/4 cup shredded cheese (cheddar or your choice)

4 large eggs

2 tablespoons fresh parsley, chopped (for garnish)

Cooking spray or olive oil (for greasing the muffin tin)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Potatoes: Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible to ensure crispy hash browns.

      Make the Mixture: In a mixing bowl, combine the grated potatoes, grated onion, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are evenly combined.

        Form the Baskets: Grease a muffin tin with cooking spray or olive oil. Take a small handful of the potato mixture and press it firmly into the bottom and sides of each muffin cup to create a basket shape. Repeat until all the potato mixture is used.

          Bake the Baskets: Place the muffin tin in the preheated oven and bake for about 25-30 minutes or until the hash brown baskets are golden brown and crispy. Check periodically to prevent over-browning.

            Add the Eggs and Cheese: Once the baskets are crispy, remove them from the oven. Carefully crack an egg into each hash brown basket. Sprinkle the shredded cheese on top of the eggs.

              Finish Baking: Return the muffin tin to the oven and bake for an additional 10-12 minutes or until the eggs are set to your liking.

                Garnish and Serve: Remove the muffin tin from the oven. Let the baskets cool for a couple of minutes, then gently remove them using a fork. Garnish with fresh parsley and serve warm.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4