If you start with store bought shredded potatoes you can make this fun breakfast or brunch food in minutes.
Don’t you just love how cute they are, so great all year round.
Eggs In Crispy Hash Brown Baskets
Servings
12 Servings
Ingredients
- Cooking spray
- 6 cups frozen hash brown potatoes completely thawed
- 2 teaspoons hot smoked paprika
- 1 tablespoon fresh chopped rosemary or 2 teaspoons dried
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 eggs
- 2 teaspoons chopped chives
Instructions
- Heavily grease a muffin tin with nonstick spray. Preheat oven to 375°F.
- Wrap potatoes in a clean kitchen towel and squeeze out any excess moisture.
- Transfer potatoes to a mixing bowl and add paprika, rosemary, evoo, salt, and pepper. Stir to combine. Divide potato mixture between muffin cups. Press mixture firmly in the cups to create a basket.
- Bake at 375°F for 20 to 30 minutes or until golden brown.
- Crack 1 egg into each of the potato baskets. Season with salt and pepper.
- Bake for 15 minutes until eggs are firmly set. Loosen potato baskets by running a knife around the edge and gently pop out the baskets. Garnish with chives.
Even more of a shame to see a listed ingredient that is just a link to pre-prepared shop bought processed product in plastic, instead of an actual explanation of how to use real raw potato. For a cooking/recipe site that is seriously disappointing and amateur.
Kind of annoying trying to see the recipe when a huge chunk of the page is just a bunch of inappropriate, distracting and random ads.