Hash Brown Nests

5 from 1 vote

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.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Servings: hash brown nests

Calories: 161kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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