These hash brown egg cups combine golden, crispy potatoes, melted cheese, baked eggs, and smoky bacon in one elegant little package. They're perfect for an easy but fancy breakfast or brunch.
As the lone Frenchwoman at a very American breakfast table, I am normally quite loyal to my croissant. But every once in a while, eggs, bacon, and crispy potatoes make a very convincing argument.
These beautiful little breakfast cups have crisp, golden edges, a tender, cheesy center, and a baked egg nestled right in the middle. A sprinkling of crunchy bacon and fresh herbs finishes them off, because apparently even hash browns enjoy dressing up for brunch.
They may be made with simple ingredients, but they look wonderfully elegant arranged on a platter. They also make an lovely savory appetizer for a holiday gathering, shower, or special occasion. Serve them for Easter brunch, Mother's Day, a holiday breakfast, or any lazy weekend morning that deserves more excitement than a bowl of cereal. Everyone gets their own individual potato nest, so your brunch looks wonderfully refined even if you are still wearing your pajamas.
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Ingredients You'll Need
The ingredient list is short and familiar, but together, these ingredients make something rather special.
- Potatoes: Coarsely grated potatoes form the crispy nests. Russet potatoes work especially well because their starch helps the cups hold together and become golden around the edges.
- Eggs: Two eggs bind the grated-potato mixture, while the remaining six are baked inside the cups.
- Cheese: Cheddar adds plenty of flavor, but Gruyère, Emmental, or Swiss cheese would all be delicious. Gruyère gives the cups a particularly lovely French touch.
- Bacon: Cook the bacon until crisp, then crumble it over the baked cups just before serving.
- Fresh herbs: Parsley or chives add freshness and a beautiful pop of color.
- Oil: Use a little oil to grease the muffin pan thoroughly and help the potato cups release easily.
- Salt and pepper: Season both the potato mixture and the finished eggs so every layer is flavorful.
How to Make Hash Brown Egg Cups
The method is simple, but removing as much moisture as possible from the potatoes makes all the difference.
1. Prepare the Potato Mixture
Preheat the oven to 400°F (200°C). Peel, wash, and dry the potatoes, then grate them coarsely. Squeeze the grated potatoes very thoroughly to remove as much liquid as possible. Combine them with two eggs, the shredded cheese, chopped parsley or chives, salt, and pepper.
2. Shape the Potato Nests
Grease six cavities of a muffin pan thoroughly. Divide the potato mixture evenly between them, pressing it firmly against the bottom and sides of each cavity. Leave a hollow in the center of every nest for the egg.
3. Bake the Empty Nests
Bake the potato nests for approximately 15 minutes, or until they are set and the edges are beginning to turn golden and crisp. Remove the pan from the oven. If necessary, use the back of a spoon to gently deepen the center of each nest.
4. Add the Eggs and Bake Again
Crack one egg into the center of each prebaked potato nest. If your eggs are large, leave out a little of the egg white so the cups do not overflow. Season lightly with salt and pepper, then return the pan to the oven for 5 to 10 minutes, until the whites are set and the yolks are cooked to your liking.
5. Finish with Bacon and Fresh Herbs
While the eggs bake, cook the bacon in a skillet until perfectly crisp, then crumble or chop it into small pieces. Sprinkle the finished cups with the bacon and additional parsley or chives. Add a final touch of salt and pepper, then carefully unmold and serve warm.
Tips for Perfect Hash Brown Egg Cups
- Squeeze the grated potatoes very well. Excess moisture will prevent them from becoming crisp.
- Grease the muffin pan generously, paying particular attention to the sides of each cup.
- Small eggs fit inside the potato nests most easily. If using large eggs, crack each one into a small bowl first, then transfer the yolk and only as much white as will comfortably fit.
- A silicone muffin pan makes the cups especially easy to remove.
- Watch the eggs closely during the final few minutes. The difference between a runny and fully cooked yolk happens quickly.
- Change the cheese or herbs according to what you have. Cheddar, Gruyère, Emmental, mozzarella, parsley, and chives all work beautifully.
Serve these crispy potato cups warm, while the edges are crunchy, the cheese is melted, and the bacon is still crisp. Add fresh fruit or a simple green salad, pour the coffee, and you have a beautiful brunch that looks far more complicated than it actually was.
You'll find the detailed recipe in the recipe card below. If you try it, I'd love to hear what you think. Please leave a comment at the very bottom of the page and give it a star rating ⭐⭐⭐⭐⭐. It truly helps support my little blog and means the world to me. Thank you!
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Crispy Hash Brown Egg Cups with Bacon
Ingredients
- 500 g potatoes about 1.1 lb
- 8 eggs divided (2 for the potato mixture and 6 for filling the cups)
- 100 g shredded cheddar (3.5 oz, about 1 cup) You can also use Gruyère, Emmental, or Swiss cheese
- Fresh parsley or chives finely chopped
- 3 slices bacon
- Salt and freshly ground black pepper
- Oil for greasing the muffin pan
Instructions
- Preheat the oven to 400°F (200°C).
- Peel, wash, and dry the potatoes, then grate them coarsely. Squeeze the grated potatoes very thoroughly to remove as much liquid as possible.
- Place the drained potatoes in a large bowl. Add 2 eggs, the shredded cheese, and a little chopped parsley or chives. Season generously with salt and pepper. Mix with your hands until evenly combined. Squeeze out any additional liquid if necessary.
- Thoroughly grease six cavities of a muffin pan. Divide the potato mixture among them, pressing it firmly against the bottom and sides of each cavity to create a hollow in the center.
- Bake for approximately 15 minutes, or until the edges are beginning to turn golden. Remove the pan from the oven. If necessary, use the back of a spoon to gently deepen the center of each cup.
- Crack one egg into the center of each potato cup. If the eggs are too large to fit, leave out a little of the egg white to prevent overflowing. Season lightly with salt and pepper.
- Return the pan to the oven and bake for another 5 to 10 minutes, depending on how well done you prefer your eggs.
- Meanwhile, cook the bacon in a skillet until perfectly crisp. Transfer it to a plate, allow it to cool slightly, then crumble or chop it into small pieces.
- Remove the cups from the oven and sprinkle them with the crispy bacon and additional parsley or chives. Add a final touch of salt and pepper, then serve warm.
