Eggs in Hash Brown Baskets
A delightful breakfast dish combining crispy hash brown baskets with perfectly cooked eggs, customizable with cheese and herbs, perfect for any occasion.
Ingredients
For the Hash Brown Baskets
- 2 large potatoes (russet or Yukon gold) Wash thoroughly before grating.
- 1 tablespoon olive oil Can be substituted with any neutral cooking oil.
- Salt and pepper to taste Enhances flavor.
For the Filling
- 6 large eggs Can be replaced with tofu or chickpea flour for a vegan option.
- Cheese (optional, such as cheddar or mozzarella) Enhances flavor; can use dairy-free alternatives.
- Chopped herbs (for garnish, such as chives or parsley) Adds freshness and color.
Instructions
Preparation
- Begin by gathering all your ingredients and washing the potatoes thoroughly.
- Using a box grater or a food processor, grate the potatoes into fine shreds.
- Place the grated potatoes in a clean kitchen towel and wring out excess moisture.
Mixing and Shaping
- In a mixing bowl, combine the grated potatoes with olive oil, salt, and pepper.
- Grease a muffin tin generously, then press the potato mixture into the bottom and sides to form baskets.
Baking the Baskets
- Preheat your oven to 375°F (190°C) and bake the baskets for 20-25 minutes until golden and crispy.
- Allow the baked baskets to cool slightly and carefully remove them from the muffin tin.
Filling the Baskets
- Crack an egg into each basket and add cheese on top if desired.
- Bake again for 10-15 minutes until eggs are set to your liking.
Serving
- Garnish with chopped herbs and serve warm.
Notes
Consider adding seasonal herbs or other toppings for variety. If preparing in advance, store the baked baskets separately from the eggs and combine them before baking.