Hash Brown and Egg Cups are a fun breakfast treat! They feature crispy hash browns in cute little cups filled with fluffy eggs—perfect for busy mornings.
These cups are not only tasty but also super easy to make. You can add veggies or cheese if you like. Honestly, who can resist a breakfast that’s both portable and delicious? 🍳
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for hash browns due to their high starch content, which helps create that crispy texture. If you’re in a pinch, you can swap them for Yukon Gold potatoes, which are naturally creamy.
Cheddar Cheese: This adds great flavor! If you want a lighter option, skip the cheese or use a low-fat version. You can also try other cheeses like mozzarella or pepper jack for a twist.
Bacon: Bacon adds a delicious crunch and flavor. If you’re vegetarian, consider using diced mushrooms or spinach as a tasty alternative.
Green Onions or Chives: They bring a fresh burst of flavor! If you don’t have them on hand, chopped regular onions work, but use them sparingly since they’re stronger in flavor.
How Do You Get the Perfectly Crispy Hash Brown Cups?
Achieving that crispy texture is the key to successful hash brown cups. The most important step is removing moisture from the shredded potatoes. Here’s how:
- After shredding, put the potatoes in a towel and twist it to squeeze out moisture.
- Pack the potato mixture tightly in the muffin cups, making sure to create a solid base.
- Bake the cups until golden and crispy before adding the eggs to ensure they hold their shape.
Following these tips will lead to perfectly crispy hash brown cups that you and your family will love!
Hash Brown and Egg Cups
Ingredients You’ll Need:
For the Cups:
- 3 large russet potatoes, peeled and shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 4 slices cooked bacon, chopped (optional)
- 2 tablespoons chopped green onions or chives
- Cooking spray or oil for muffin tin
For the Eggs:
- 4-6 large eggs (depending on the number of cups)
For Garnish:
- Fresh cilantro or parsley for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and about 30 minutes to cook. You’ll spend 20-25 minutes baking the hash brown cups and the eggs, making it a quick and delicious breakfast option!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While that’s heating up, grease a muffin tin well with cooking spray or oil to prevent sticking.
2. Squeeze Out the Moisture:
Take your shredded potatoes and place them in a clean kitchen towel or cheesecloth. Twist the towel to squeeze out as much excess moisture as possible. This step is super important for achieving that crispy texture.
3. Mix the Ingredients:
In a large mixing bowl, combine the squeezed potatoes with salt, pepper, optional cheese, chopped bacon, and green onions. Mix everything together well so all the flavors combine.
4. Form the Cups:
Now, take a generous amount of the potato mixture and press it firmly into each muffin cup. Make sure to create a hollow center so you can crack an egg in there later. The edges should be packed tightly to form a sturdy cup.
5. Bake the Hash Brown Cups:
Pop the muffin tin into your preheated oven and bake for about 15-20 minutes, or until the cups are golden brown and crispy around the edges. They should look deliciously crunchy by now!
6. Add the Eggs:
Carefully remove the muffin tin from the oven. Crack one egg into the center of each hash brown cup. Feel free to season the eggs with a little salt and pepper if you like.
7. Bake Again:
Return the tin to the oven and bake for another 10-15 minutes, or until the eggs are cooked to your liking. Remember, if you want runny yolks, check them at the 10-minute mark!
8. Serve:
Once everything is cooked, carefully remove the hash brown and egg cups from the tin using a spoon or small spatula. They should come out easily if you’ve greased the tin well.
9. Garnish and Enjoy:
Garnish with fresh cilantro or parsley on top. Serve warm with salsa or any of your favorite breakfast sides. Enjoy this tasty, handheld breakfast that’s perfect for busy mornings!
Dig in and savor every bite of your crispy, cheesy hash brown and egg cups! 🌟
Can I Use Frozen Hash Browns Instead of Fresh Potatoes?
Absolutely! Frozen hash browns can save time and are convenient. Just make sure to thaw them and squeeze out any excess moisture as you would with fresh potatoes to keep your cups crispy.
Can I Prepare These Cups in Advance?
Yes, you can prep the hash brown cups ahead of time! Assemble the cups, bake them until golden, then let them cool before storing them in an airtight container in the fridge for up to 2 days. When you’re ready to serve, crack the eggs and bake them fresh!
How Do I Store Leftovers?
Any leftover hash brown and egg cups can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, consider using 1/4 cup of silken tofu blended until smooth per egg or try using store-bought egg substitutes. Keep in mind that cooking times may vary, so check for doneness accordingly!
