Hash Brown Cups and Eggs

Let’s start by getting the moisture out of that grated potato. I use paper towels for this (you can also use a cheese cloth). Getting the moisture out is a key part in obtaining the extra crispy hash browns. Place the grated potato on top of a few paper towels and wring out as much water as you can. Then place the potato on fresh paper towels and add a couple dashes of salt. Place more paper towels on top and let it sit for at least 20 minutes, the longer the better.

Preheat the oven to 350 F.

Once you’ve removed as much moisture from the potatoes as you can, use vegetable spray to lightly coat 4 cupcake tins. Press the grated potatoes on the bottom and sides of the tins to create cups. You can add a little cheese and a sprinkle of salt if you’d like as well. Press it all firmly in place so that it stays together.

Place it in the oven and bake for about 20 minutes, and check it periodically. Once it has firmed up a bit and has started to brown slightly, it is ready for the next step. Remove from oven.

Before you crack the egg in the middle, take a butter knife and carefully work your way around the outside of each hash brown cup to loosen it up. This makes it easier to remove later.

Decrease the heat to 300 F.

Lightly tap the eggs on a flat surface (cracking an egg on an edge pushes the shell up inside). Drop an egg into each hash brown cup and sprinkle lightly with salt and pepper. Bake for about 15 minutes. It’s done when the white part is firm. Remove from oven.

Use a butter knife to loosen the edges around the cupcake tin. Take a fork and carefully lift up the bottom and scoop it out.

Feel free to dunk some savory bread into those savory eggs and enjoy that crispy hash with some ketchup!