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Moses In a Basket Hashbrown Baskets with Eggs

Eggs In Crispy Hash Brown Baskets

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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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.