Hash Brown Nests
Hash brown nests turn shredded breakfast potatoes into yummy little edible cups, perfect for holding eggs or other toppings. These make an adorable addition to Easter brunch but are easy enough to make any time for a make ahead breakfast option.
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Hash brown nests are all over the internet and it’s easy to see why.
Hello! Fluffy but crispy potatoes nestling a cheesy baked egg.
Breakfast perfection.
And super cute for Easter.
But many of the recipes you’ll see floating around, involve grating the potatoes yourself.
HARD PASS.
This busy momma ain’t got time for that.
My version uses refrigerated hash browns to make this as effortless as it is adorable and tasty.
Ingredients
To make these you’ll need:
- Shredded hash browns– A 20 ounce bag of the refrigerated kind. Don’t use the frozen kind. Also I recommend the plain variety and not seasoned ones for this recipe.
- Olive oil– To season and add moisture to the potatoes
- Cheese– Shredded sharp cheddar cheese. However, you can substitute with any shredded cheese you prefer- whether it’s due to taste or just trying to use up whatever you happen to have on hand.
- Eggs
- Salt and pepper– To taste
- Ham– Diced breakfast ham. Not into ham? Use cooked, crumbled bacon or omit the meat all together.
- Green onions– Thinly sliced- they add both a pop of color and excellent flavor.
How to Make
These hash brown nests are pretty easy to make thanks to the pre-shredded potatoes!
To do it, stir together the hash browns, 3/4 cup of the shredded cheese, olive oil, salt, and pepper in a large mixing bowl.
Generously spray a 12 count muffin tin with non stick cooking spray.
Divide the hash brown mixture out evenly between all 12 wells and form them into tightly packed bowls/nests in the pan.
Bake the hash brown nests at 425° for 15 minutes.
After 15 minutes, take them out of the oven and crack an egg into each nest.
Carefully top each egg with some of the ham, being gentle so you don’t break the yolk.
Then sprinkle the rest of the shredded cheese and the thinly sliced green onions evenly out over all the nests.
Bake the egg filled nests for another 20 minutes.
Remove the pan from the oven and let the hash brown nests rest for at least 3-5 minutes so the eggs set.
Then, run a butterknife around the edges of each well to release the nest from the pan.
Serve warm and enjoy!
Can I make these ahead of time?
Yes!
In fact, these make a perfect make ahead grab and go breakfast option that store well in the freezer.
How to Freeze Hash Brown Nests
To freeze hash brown nests, let them cool completely.
Then flash freeze them right in the tin.
Once you have done this, transfer them to a freezer safe ziplock bag.
They will keep for 3 months in the freezer.
To reheat them, simply pop them into a hot oven or microwave until warmed through.
Storing Leftovers in the Fridge
You can also store them in the fridge in an airtight container for up to 3 days.
Tips and Tricks
- You can easily double this recipe if you are feeding a crowd or meal prepping.
- Feel free to switch up the meats and cheeses to suit your tastes.
- Don’t use frozen hash browns. They won’t have the right texture.
Other Ways to Use Hash Browns
Hash brown nests are an easy, adorable grab and go breakfast that also makes a cute dish for Easter brunch.
Make them and enjoy!
Looking for other ways to use hash browns?
Try these recipes:
- Ham & Cheese Hash Brown Crust Quiche
- AM Crunch Wraps
- Cheesy Hash Brown Casserole
- Breakfast Egg Rolls with Sausage Gravy
- Easy Potato Latkes
If you’ve tried these HASH BROWN NESTS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Hash Brown Nests
Ingredients
- 1 20 oz bag refrigerated shredded hash browns
- 1 1/2 tbsp olive oil
- 1 cup shredded sharp cheddar cheese divided
- 12 eggs
- salt & pepper to taste
- 1/2 cup diced ham
- thinly sliced green onions
Instructions
- To a large mixing bowl add the hash browns, 3/4 cup of the shredded cheese, olive oil, salt, and pepper. Stir everything together to evenly combine.
- Generously spray a muffin tin with non stick cooking spray. Divide the hash brown mixture out evenly between all 12 wells. Using clean hands- shape them into bowls/nests in the pan and pack them tightly.
- Bake the hash brown nests at 425° for 15 minutes, then carefully remove the hot pan from the oven.
- Crack an egg into each nest, and discard the shells.
- Carefully top each egg with some of the ham, gently so you don't break the yolk. Then sprinkle the remaining shredded cheese evenly out over all the nests, along with some thinly sliced green onions.
- Return the muffin tin to the oven (it will still be hot!), and bake another 20 minutes.
- Remove the pan from the oven and let the hash brown nests rest for at least 3-5 minutes- this allows the eggs to properly set.
- Run a butterknife around the edges of each well to release the nest from the pan.
- Serve warm & enjoy!
Notes
- You can easily double this recipe if you are feeding a crowd or meal prepping.
- Feel free to switch up the meats and cheeses to suit your tastes.
- Don't use frozen hash browns. They won't have the right texture.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
