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Hash Brown Egg Nests are a fun Eastern brunch idea with three ingredients only: eggs, potatoes and cheese. These 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.
Ingredients to make the egg nests
- 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 between 4-6 eggs for these hash brown egg nests. You might not even need one egg per muffin tin if you add other vegetables to it.
- 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
- Peel and grate your potatoes, and then rinse and dry them well with a paper towel. It’s important to remove as much moisture as possible so they crisp up well.
- Divide the potato hash browns between the greased muffin cups and press in with your fingers.
- Bake until the edges are golden brown and remove from the oven.
- Whisk the eggs together with the seasoning and pour the mixture into each nest. Top it off with cheese and return to the oven. You’ll know that they’re done when the eggs are set and no longer jiggly.
Tips for making hash brown egg nests
- 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.
Frequently asked questions
Can you add veggies to the egg mixture?
Yes! If you want to get some veggies into these hash brown nests, simply finely chop your vegetable of choice and mix it into your egg mixture. Red bell peppers, green onions and mushrooms will all work well. If you like, you can add diced cooked breakfast meats as well.
Can you make them ahead of time?
These hash brown egg nests are best eaten straight away so that the potatoes remain crispy. However, you can shred the potatoes ahead of time and keep them in a bowl of water and covered in the fridge. Leftovers can be reheated in a toaster oven to get them nice and crispy.
What do you serve them with?
I love serving a couple of these for a fun brunch and they are so perfect for Easter morning! If you are just making these for the family during a weekend, they are great with a side of toast along with sliced avocados and sliced tomatoes.
More egg recipes:
These cute hash brown egg nests will be for sure making an appearance at our Easter brunch this year! They are fun for the kids and they are so straight forward to make.
If you’ve tried this healthy-ish feel good Hash Brown Egg Nests recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagramso I can repost on my stories!
Hash Brown Egg Nests
- 2 medium russet potatoes (about 2 cups shredded)
- 1/2 cup shredded cheese
- Salt and ground pepper
- Nonstick cooking spray
- 4-6 eggs
- Salt and pepper to taste
- Parsley for serving
- 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.
- 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 information provided is an estimate. It will vary based on cooking method and specific ingredients used.