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Crispy hash brown and avocado egg cups served on a plate

Crispy Hash Brown and Avocado Egg Cups

A delightful breakfast treat combining crispy hash browns with creamy avocado and rich eggs, perfect for busy mornings or brunch gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Hash Brown Nests
  • 2 large potatoes, grated Make sure to squeeze out excess moisture for crispiness.
  • 2 tablespoons olive oil
  • to taste Salt and pepper
For the Egg Filling
  • 4 large eggs Use fresh eggs for best results.
  • 1 ripe avocado, sliced To serve, adds a creamy texture.
  • to taste Fresh herbs (e.g., chives, parsley) For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine the grated potatoes with olive oil, salt, and pepper.
  3. Place the potato mixture into greased muffin tins to form nests.
Cooking
  1. Bake for 25-30 minutes until golden brown and crispy.
  2. Remove from the oven and carefully crack an egg into each potato nest.
  3. Return to the oven and bake for an additional 8-10 minutes until the eggs are set.
Serving
  1. Serve warm with sliced avocado and garnish with fresh herbs.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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