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You are here: Home / Family Food Ideas And Recipes / Hash Brown Egg Cups For An Impressive But Easy Breakfast

Hash Brown Egg Cups For An Impressive But Easy Breakfast

April 16, 2018 by Scarlet

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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

Serves 8
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 breakfast cups
Siri Daly cooks up some good family food! Photographer: Ellen Silverman, Food Stylist: Eugene Jho, Stylist: Karin Olsen, Hair and Makeup Stylist: Valerie Star

Egg Cup 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
Cooking spray
8 large eggs
1 teaspoon kosher salt
1 teaspoon black pepper
Diced avocado (optional)
Hot sauce (optional)

How To Make Hash Brown Egg Cups

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 Recipe Card For Hash Brown Egg Cups Baked:

Hash Brown Egg Cups Recipe

Print this recipe
April 16, 2018
by Scarlet Paolicchi
Cuisine American
Category Family Food Ideas And Recipes
Hash Brown Egg Cups - a Siri Daly recipe.
Persons
8
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Rate this recipe
|
9 ratings
hash brown breakfast 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
  • 1 cup Diced avocado (optional)
  • 4 tsp Hot sauce (optional)

Instructions

  1. Preheat the oven to 400°F. Melt the butter in a medium skillet over medium-high.
  2. Add the onion, and cook, stirring often, until softened, 5 to 6 minutes. Add the potato
  3. tots, and cook, using a wooden spoon to stir and break up the potatoes so they
  4. resemble hash browns, about 10 minutes. Remove from the heat.
  5. Line a large colander with a few paper towels, and add the hash brown mixture.
  6. Wrap up the hash browns with paper towels, and squeeze out as much liquid as you
  7. can. Transfer the mixture to a large bowl.
  8. Coat 8 cups in a muffin pan with cooking spray. Divide the hash brown mixture
  9. evenly among the muffins cups (a few tablespoons each). Using fingers or a rubber
  10. spatula, push the potato mixture onto the bottom and up the sides of each cup,
  11. creating a tight nest. Spray once more with cooking spray.
  12. Bake for 20 minutes. Remove from the oven and crack 1 egg into each cup.
  13. Sprinkle evenly with the salt and pepper. Return to the oven, and bake until the
  14. whites of the eggs are set and the yolks are to desired degree of doneness, 6 to 8
  15. minutes (you can cook for longer if you prefer a firmer yolk). Sprinkle with avocado
  16. and hot sauce for extra flavor hits, if you wish.
  17. Recipe excerpted from Siriously Delicious by Siri Daly.

Nutrition Facts

Hash Brown Egg Cups Recipe

Serves: 8

Amount Per Serving:
Calories 243.1 kcal
% Daily Value*
Total Fat 13.35 g 20%
Saturated Fat 5.64 g 25%
Trans Fat 0.25 g
Cholesterol 201.25 mg 67%
Sodium 444.88 mg 18.5%
Total Carbohydrate 22.98 g 7.3%
Dietary Fiber 4.32 g 16%
Sugars 3.79 g
Protein 8.66 g
Vitamin A 66.84 % Vitamin C 14.74 %
Calcium 6.03 % Iron 9.69 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags

breakfast,
cookbook,
egg recipes
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I hope you enjoy Siri Daly’s recipe for Hash Brown Egg Cups as much as I did!

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626 shares
  • Share178
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Filed Under: Family Food Ideas And Recipes Tagged With: breakfast, cookbook, egg recipes

Reader Interactions

Comments

  1. Rohit Dua says

    April 20, 2018 at 1:24 am

    hi, such a nice hash brown cups recipe. I always read your blog at daily basis. In your blog you share nice information.thanks for share this breakfast recipe with us. Would make a great brunch recipe too.

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Thanks for reading Family Focus Blog, which has been named a top family blog for parenting resources. It was created in 2010 by Nashville mom blogger, Scarlet Paolicchi. She shares tips for better family life, parenting, family fun activities, eco-friendly lifestyle, family food ideas, family travel, and home decor. Family Focus Blog has been named #3 in Cision PR’s 50 U.S. Top Mom Blog list. Scarlet Paolicchi is the author of four books.

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