You are going to love this hash brown egg cups recipe. It is the perfect breakfast to fix up on a Sunday, enjoy with the family fresh from the oven and then have leftovers that are ready and easy for a nutritious weekday breakfast too. This hash brown egg cups recipe is from Siri Daly’s brand new debut cookbook, Siriously Delicious (affiliate link below). You are probably familiar with Siri Daly as a TODAY food contributor and popular food blogger and her cookbook shares 100 easy-to-follow recipes designed for your whole family (kids included) to love while still being approachable for even a novice cook. These hash brown egg cups will will make you fall in love her recipes. I love that hash brown breakfast cups are great comfort food and they are nutritious too. Enjoy!
Easy Hash Brown Egg Cups Recipe From Siri Daly:
Hash Brown Egg Cups Recipe & Photo Credit:
I received permission to share Siri Daly’s Hash Brown Egg Cups Recipe. Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Hash Brown Egg Cups
Hands-on time: 15 Minutes
Total time: 40 Minutes
Once upon a time, I wanted to make a Hash Brown Egg Cup but I didn’t have potatoes. I sat, shamefully questioning my breakfast-cooking abilities, until I remembered the frozen potato tots I had in my freezer! (Note: I grew up in the Midwest and always have frozen potato tots in my freezer.) It occurred to me that I could thaw those, crisp them up in a skillet with some butter and onions and voilà, a brilliantly yummy Hash Brown Egg Cup was born! The End. Just kidding, I’m not done with this story. These are sweet, these are salty, and an impressive way to make use of frozen ingredients. You should totally make these for your next breakfast gathering. Okay, now I’m done.
Hash Brown Egg Cups Ingredients:
1⁄4 cup salted butter
1 small yellow onion, finely diced
4 cups frozen sweet potato tots, thawed
2 cups frozen potato tots, thawed
8 large eggs
1 teaspoon kosher salt
1 teaspoon black pepper
Diced avocado (optional)
Hot sauce (optional)
1. Preheat the oven to 400°F. Melt the butter in a medium skillet over medium-high. Add the onion, and cook, stirring often, until softened, 5 to 6 minutes. Add the potato tots, and cook, using a wooden spoon to stir and break up the potatoes so they resemble hash browns, about 10 minutes. Remove from the heat.
2. Line a large colander with a few paper towels, and add the hash brown mixture. Wrap up the hash browns with paper towels, and squeeze out as much liquid as you can. Transfer the mixture to a large bowl.
3. Coat 8 cups in a muffin pan with cooking spray. Divide the hash brown mixture evenly among the muffins cups (a few tablespoons each). Using fingers or a rubber spatula, push the potato mixture onto the bottom and up the sides of each cup, creating a tight nest. Spray once more with cooking spray.
4. Bake for 20 minutes. Remove from the oven and crack 1 egg into each cup. Sprinkle evenly with the salt and pepper. Return to the oven, and bake until the whites of the eggs are set and the yolks are to desired degree of doneness, 6 to 8 minutes (you can cook for longer if you prefer a firmer yolk). Sprinkle with avocado and hot sauce for extra flavor hits, if you wish.
The crispy, crunchy hash brown edges are so yummy and then you get the perfectly cooked egg in the center. I just love the addition of avocado and hot sauce and I put a wee bit of ketchup on mine too!
Printable Hash Brown Egg Cups Recipe:
I hope you enjoy Siri Daly’s recipe for Hash Brown Egg Cups as much as I did!