Hash Brown Egg Nests
Updated Dec 25, 2025
Try these Hash Brown Egg Nests for breakfast or brunch- they are easy to make with only three ingredients and they're a huge hit with everyone
This post may contain affiliate links. Please read our disclosure policy.
Egg Nests From hash Browns
Hash Brown Egg Nests are a fun Easter brunch idea made with only three ingredients: eggs, potatoes and cheese. I created them one year when I was trying to get creative for my kids to get excited about potatoes and eggs and they were a huge hit! The hash brown egg nests are easy to prepare, more wholesome than using packaged hash browns and they have such a cute presentation to add to your breakfast or brunch spread.
Happy Cooking!
– Yumna
Hash Brown Egg Nests Ingredients
- Potatoes: Use russet potatoes for this recipe. They are starchy so they crisp up nicely and remain light and fluffy. If you can’t get russets, Yukon Gold will also work well. They may initially turn light pink when you shred them, but then they brighten up again after rinsing them.
- Eggs: You’ll need 6 eggs for these hash brown egg nests. You’ll crack one per nest. Feel free to chop up some red peppers, onions or mushrooms to add on top of the eggs.
- Cheese: Use your favorite kind of shredded cheese in this recipe. I like to use freshly grated as it tends to melt better, but you can use pre-grated for convenience.
How to Make Hash Brown Egg Nests
Hash Brown Egg Nests
Try these Hash Brown Egg Nests for breakfast or brunch- they are easy to make with only three ingredients and they're a huge hit with everyone
Video
Ingredients
- 2 medium russet potatoes (about 2 cups shredded)
- 1/2 cup shredded cheese
- Salt and pepper
- Cooking spray
- 4-6 eggs
- Salt and pepper to taste
- Parsley for serving
Instructions
- Preheat the oven to 350°F. Grease a 6-cup muffin pan generously with cooking spray.
- Peel the potatoes, then use a large box grater to grate the uncooked potatoes. Transfer the grated potatoes to a colander and rinse until the water runs clear. Dry the potatoes thoroughly with paper towels.
- Divide the hash brown evenly between the muffin cups. Use your fingers to pack them tightly and shape them into nests or press down with a small measuring cup. Season with salt and pepper. Spray again with cooking spray.
- Bake until golden and the edges start to brown, about 15 to 20 minutes. Then remove nests from oven.
- Whisk the four eggs together and season with salt and pepper. You can add any toppings into the mix. Carefully divide the eggs between the six egg nests, and then sprinkle some shredded cheese on top.
- Bake until the egg whites set, about 12-15 minutes. Cool for 5 minutes before removing from pan.
Notes
Storage: For best results, eat immediately. However, you can store any leftovers in an airtight container for 24 hours and reheat in a toaster oven until warmed.
Nutrition
Calories: 126kcal, Carbohydrates: 13g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 116mg, Sodium: 109mg, Potassium: 344mg, Fiber: 1g, Sugar: 1g, Vitamin A: 221IU, Vitamin C: 4mg, Calcium: 73mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Rinse the potatoes once you have shredded them. This will remove the excess starch and helps the hash cook through evenly.
- Dry the shredded potatoes after rinsing them. Don’t just pat the shredded potatoes dry, but squeeze them to remove the liquid. If they are wet when you cook them, they will steam and not become crispy.
- Grease your muffin tin before adding the potato. If you don’t grease the tin, the potato will stick and the nests will likely bake when you try to remove them.
- Don’t bake everything at once. It’s important to bake the hash browns first on their own and then bake them again together with the eggs. That’s because the potatoes need more time to cook than the eggs.
Comments
Can I use frozen hash browns?
Yes, I think frozen hash browns would work! But make sure to thaw them fully and pat them dry to get out as much of the moisture as possible.
I cooked bacon until crisp, finely chopped some onion, finely cut spinach. I mixed that in my eggs, then put it in the hashbrown basket. Yum! I liked how the good stuff was mixed in with the egg instead of on top or sinking into the eggs.
Thanks so much, Beckie! So happy you liked it!!
these “egg nests” remind me of my “egg bake” but I want to add some sausage to make them more like our favorite breakfast casserole. I know it’s not as healthy. Do you think that they will get way too greasy? I would really try hard to drain my cooked breakfast sausage, so hopefully that will help. Any comments/suggestions appreciated. Thanks- and LOVE your recipes! They’re SO GOOD!
Aw, thank you so much, Kathleen! I have not tried this recipe with sausage, so I am not sure if they would be too greasy. I’d imagine it would be okay with really well-drained sausage. You’ll have to let me know how it turns out!
Good instructions. Great tips. Healthy ingredients. Love this recipe.
They tasted so amazing this morning for breakfast! Thank you for sharing your delicious recipes?
Awesome! Glad you tried them and liked them 🙂
Made these for the fam tonight was a hit with my daughter. She can’t wait to have the leftovers for breakfast tomorrow. SO TASTY and easy to do.
You’re awesome, these were a hit! Thank you ♥️ Easy and delicious!
Yay, so glad to hear it. Thank you Alia!