Introduction: Hash Brown Egg Baskets

Leftover baked potatoes. You have an obligation to do something productive with them. And you should because there are so many things you can do! This is one way I found that is kind of different and cute. Brunch-y even. 

The idea is simple: Make little baskets out of hash browns, bake them for a bit, and then drop a fresh egg into the basket and bake them a bit more. It looks classy, and it's not that hard to do. 

Step 1: Gather and Prep Your Ingredients

The ingredients and tools you'll need:

3-4 baked potatoes, cold
12 medium (preferred) or large eggs
1 bunch chives or dill (your choice)
Salt and pepper
Olive oil
Butter

Preheat oven to 450 degrees. 

Peel or cut the skin off of the baked potatoes. Grate the potatoes using the largest holes of a box grater. Add salt and pepper and 2 Tbsp olive oil and mix the potato hash brown mixture carefully.

A note about substitutions: You may be tempted to try this with frozen or fresh-in-a-bag hash browns. I don't recommend it because they have more water content. The great thing about using leftover baked potatoes in this particular recipe is that in the process of baking they have steamed out a bunch of their water. Added water is not going to help your potatoes crisp up. 

Step 2: Fill 'er Up

Grease a muffin tin generously with butter and fill each well with the hash brown mixture. Carefully create as deep of a hole in each well as possible without making the bottom of the potato basket too thin. It's okay to have strands of potato overflow the sides a bit. The potato basket will shrink a bit and the overhanging parts will get nice and crispy. They'll also help you tell when they're done — if the crispy bits are about to burn, they're done!


Step 3: Bake and Bake Again

Bake the hash brown baskets in a 450 degree oven for 20-25 minutes. Remove and let cool for a few minutes. Add salt and pepper to each basket. If you want, you can add some herbs at this point. You may be tempted to add a whole lot more. How about some ham and green peppers and onions and cilantro and hot sauce and, and, and.... Easy, fella. The key to making these little cute egg thingies work is to not overstuff them with ingredients. You might consider serving them with ham or bacon or what-have-you, but I suggest keeping the insides of these things simple. 

Once you've decided whether or not to put anything else in there, crack an egg into each one. Pop this back into the oven for about 15 minutes, or until the yolks (some will be visible, some may not) have begun to set and the whites look mostly firm.

Step 4: Release the Muffins

Pull your potato baskets out of the oven and let them sit for 5-10 minutes. If you were generous with the butter, they should be relatively easy to remove from the muffin tin with a butter knife after cooling for a bit. Plate with a garnish of chives or dill and serve, perhaps with some ham or bacon. If it looks good, take a photo for posterity. You've earned serious brunch bragging rights. 

Comments

author
SkinnE (author)2013-06-04

Fantastic work fella! Classy way to use up leftover ingredients. Eric for president! :)

author
JimA47 (author)2016-03-26

Is there a way to make these with leftover hash browns, already cooked?

author
darrenhall (author)2016-02-19

I have gotta try these - my missus is on the Slimming World diet but I recon I can tweak this into a great healthy snack that she is allowed - nice job.

Don't know if this will be of interest but a Facebook page has been put up called. INSTRUCTABLES PROJECT CHAT - I am always interested in the back story to a persons build and thought this might be a nice way for folks to.
Tell their project back story.
Get quick feedback and help with build issues.
Let others see how excited builders are about their new projects, where they are now, where they are heading.

Hope to see ya around some time.

author
thurston1 (author)2014-03-24

Just made these Damn they where scrumptious :)

author
sabu.dawdy (author)2013-10-11

my mouth watered... lol

author
emegirl13 (author)2013-08-26

Yummy

author
brianfss (author)2013-07-14

As Rachel Ray says, YUMMO!
I'm going to make this with a larger muffin tin I have and add two eggs to each cup

author
supereric (author)brianfss2013-07-14

Double it up. Make it happen.

author
lihui1985 (author)2013-06-26

Just made it! So good!

author
supereric (author)lihui19852013-06-26

No way!!! Thanks for making it!

author
Dr. dB (author)2013-06-17

Very cool! (And very tasty, too, I'm sure!) Now, though, other possible baking container shapes are occurring to me and... OH NO!

Curses! You've gotten my brain to start working again! Darn it all....

author
supereric (author)Dr. dB2013-06-17

Actually, now that you mention it... Someone should take one of those fish molds and make a giant version frittata version of this. Or a valentine heart-shaped one. Get cracking.

author
alglo1 (author)2013-06-13

fair point, however you cover the issue of frozen hash, not frozen baked potato's which are different, i also said they looked amazing, clearly your not happy with my observation so i will write no more.

author
supereric (author)alglo12013-06-13

I do appreciate your kind words, it's just that all the comments you've made on other people's Instructables are nit-picks (you should have made a video, you meant inches not feet, etc.). So I kind of felt like this was a little nit-picky, too. But please don't take offense and please do let me know how frozen baked potatoes work. I've never thought to freeze a baked potato.

author
alglo1 (author)2013-06-13

These look amazing, however (now everyone will moan at me) it is just grated baked potato with seasoning and oil then as to be a hash it needs to have onion in, but with the addition of finely grated onion in i think this could be a winner. also you could defrost frozen baked potato's from the freezer section as they are already cooked and use them, mmmmm the possibilities are endless, nice job

author
supereric (author)alglo12013-06-13

I love onions, but from quickly perusing a few definitions online it doesn't appear that hash browns must contain onions to be considered authentic. But maybe in your household it must so make it so.

This recipe is definitely not intended to be authentic to any cuisine or culture, but it does include chives as a garnish/addition (which is, of course, an onion). Yellow or white onions would be a great thing to try, especially if they were grated. I cover the issue of frozen potatoes in the Instructable and how it may not be advisable, but give it a shot and see how it goes.

author
franksgreengirl (author)2013-06-09

I can't wait to have my son try this recipe out. Thanks for sharing
#summercookinglessons

author
Pyrotechnataca (author)2013-06-09

oh my god I can't wait to try this!!

author
hazode (author)2013-06-05

Those who use an oven that measure in Celsius, 230-250 degrees should be about right

author
swanreach (author)2013-06-05

very good ron

author
Kenderkim (author)2013-06-04

Sweet potato french fries and sweet potato balls work OK, should be able to use sweet potato for hash browns. BUT because of the different starch, sugar, and water content, things do not play out the same way. Standard hash brown recipes call for 5-10 minutes normal potato and 10-15 minutes sweet potato. Having made potato latkes and hash browns with both normal and sweet potatos I can say it's all about the moisture, the more you get out before cooking the better you are. (salad spinner, ricer, paper towels, tea towel... whatever...)

There are two main varieties of sweet potato: the orange-fleshed sweet potato has sweet, bright-orange flesh that takes on a creamy texture when cooked. These sweet potatoes are sometimes labeled as yams. The yellow-fleshed variety is more mealy and less sweet than orange sweet potatoes.

Sweet potatoes have more fiber and vitamin A, but white potatoes are higher in essential minerals, such as iron, magnesium, and potassium.

Yams have higher sugar and moisture contents, but sweet potatoes are richer in vitamins A and C. Yams can be used interchangeably with sweet potatoes in most recipes.

author
pb404 (author)2013-06-04

So the first step is actually to bake some potatoes? Is it necessary to bake them completely then refrigerate them til cold or could I possibly half bake them so they still stay kinda hard? What would happen if the potato was not baked first? These look awesome and I intend to make them very soon.

author
supereric (author)pb4042013-06-04

I guess you could call that a step. I just think of it as an ingredient. I bake potatoes every few weeks and always make extra to have on hand for making hash browns or what-have-you. Half-baked potatoes would probably work just fine.

author
spaczkowski (author)2013-06-04

I was hoping for the other type of hash

author
TAP0418 (author)2013-06-04

I think these would be delicious with meatloaf baked in them.

author
Gadisha (author)2013-06-04

They look great (literally mouth watering actually), we have left over mashed potatoes here sometimes, it will probably work with that to, I'm going to try it!
Thanks for sharing :)

author
M-Theory (author)2013-06-04

Since I never have left-over baked potatoes, how well would an approximation of this work with thawed-out frozen hash browns?

author
supereric (author)M-Theory2013-06-04

Well, you can give it a shot, but be aware that frozen hash browns will have a lot of water in them. So you'd want to try and get out as much of that water as possible with paper towels or by salting them.

author
camper83 (author)2013-06-04

Did any one try the sweet potato?

author
CharlieD (author)2013-06-04

Way cool, must try. Thank you.

author
lynnceline (author)2013-06-04

These look delicious!!!

author
samcrow (author)2013-06-04

It must be F because C would be beyond any cooks oven would not go that high.

author
DiscipleN2k (author)2013-06-04

This looks awesome! I'm definitely going to have to try this out!

author
Luneowl (author)2013-06-04

Nice! I only have a sweet potato so I'm going to try using that and see if it pairs up well with the eggs.

author
DreamingSheep (author)2013-06-04

Looks amazing, will be making these sometime in my future!

author
fr8rain (author)2013-06-04

Hmm. think I might try this with leftover mashed taters

author
diskincluded (author)2013-06-04

450 C or F?

author
supereric (author)diskincluded2013-06-04

Yes, Farenheit. But I would love to see someone cook it at the equivalent 842 degrees Farenheit successfully in a new Instructable (450 C = 842 F). Probably would only take 5 minutes. Breakfast in a jiffy - and you wouldn't even have to turn the heat on in winter.

author
cassiadawn (author)diskincluded2013-06-04

Fahrenheit. Don't think you could go to 450c on a home oven (would be about 850F)

author
diskincluded (author)cassiadawn2013-06-04

Burn the unburnable, cook the uncookable, row, row, fight the power

author
anatroccolo (author)2013-06-04

I need to cook some potatoes just to make this!!! Looks so appetizing! :)

author
BusyLizzy (author)2013-06-01

This is brilliant! I can't wait to try these. Thanks!

author
trailleadr (author)2013-06-01

This looks absolutely incredible. Going to have to try this tonight. Thanks for sharing!

author
supereric (author)trailleadr2013-06-01

Great! Hope it comes out delicious!

author
cal287 (author)2013-06-01

I cant wait to try these. They look AMAZING!

author
ctx1985 (author)2013-06-01

Those look absolutely DELICIOUS!!! Now I have to go buy some potatoes. Thanks for sharing!

author
M.C. Langer (author)2013-05-31

ERIC, YOU GENIUS!!

Amazing recipe!!! Thanks for an awesome instructable!

author
supereric (author)M.C. Langer2013-05-31

You're too kind. Thank you!

author
M.C. Langer (author)supereric2013-06-01

You're welcome! :-)

author
Aiesas (author)2013-06-01

wow.. make me hungry now :)

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