Close-up of crispy hash brown nests filled with sunny-side-up eggs and herbs on a rustic breakfast table

Crispy Hash Brown Egg Nests

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Cute, crunchy & perfect for brunch

Golden, crunchy, and simply adorable these Crispy Hash Brown Egg Nests are everything you love about brunch, minus the meat! Shredded hash browns form the perfect nest for soft-baked eggs, creating a balanced and satisfying breakfast that looks as good as it tastes. Perfect for brunch parties, meal prep, or Easter breakfast, these vegetarian-friendly nests are crispy on the outside, tender in the middle, and endlessly customizable. From Emma’s Cake Studio, this easy recipe turns humble potatoes into the star of your brunch table.

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 6 nests

Ingredients List

  • 3 cups frozen shredded hash browns (thawed and well-drained)
  • 2 tablespoons melted butter or olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded cheddar or mozzarella cheese (optional, for crispness)
  • 6 large eggs
  • Optional toppings: chopped chives, parsley, or hot sauce for serving

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • 6-cup muffin pan
  • Mixing bowl
  • Measuring cups & spoons
  • Pastry brush or spoon
  • Oven mitts
  • Fork or spoon for shaping nests

Step-by-Step Beginner-Friendly Instructions

  1. Preheat oven: Set to 400°F (200°C). Grease your muffin tin well with butter or nonstick spray.
  2. Mix the hash browns: In a bowl, combine thawed hash browns, melted butter, salt, pepper, and shredded cheese (if using). Toss until evenly coated.
  3. Form nests: Divide the mixture among muffin cups. Press firmly along the bottom and up the sides to create “nest” shapes.
  4. Bake the nests: Bake for 15–20 minutes, until edges are golden and crisp.
  5. Add the eggs: Carefully crack one egg into each nest. Sprinkle with salt and pepper.
  6. Bake again: Return to oven for 10–12 minutes, until whites are set and yolks are still slightly soft (or longer for firm yolks).
  7. Cool & garnish: Let cool for 5 minutes, then gently loosen each nest with a spoon. Top with fresh herbs or a dash of hot sauce for brightness.

Pro Tips

  • Drain well: Squeeze thawed hash browns in a clean towel to remove moisture this ensures a crisp crust!
  • For extra crunch: Bake nests a few minutes longer before adding eggs.
  • Cheese helps bind: Adding cheese to the potato mix helps the nests hold their shape while adding flavor.
  • Make ahead: Bake the hash brown shells the day before, refrigerate overnight, and add eggs right before serving.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 nest1608g10g9g1g1g