Hash Brown Egg Baskets




Introduction: Hash Brown Egg Baskets

About: Just me.

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

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. 



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    54 Discussions

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


    2 years ago

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

    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.

    Just made these Damn they where scrumptious :)

    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

    1 reply

    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....

    1 reply

    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.

    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.

    1 reply

    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.

    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

    1 reply

    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.

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

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

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