Hash Brown Egg Muffins

This is so easy and delicious! I used red potatoes, russet or any potato will work well also. These fun egg in the shape of muffins don’t take that long to cook either. One tip would be to boil the potatoes for a quick five minutes, let cool then grate. This will help them soften and cook faster in the oven. Anyone I served these to absolutely loved them!

If you spray the muffin pan with non-stick spray they will remove easily when cooled enough. They may be a little messy but you can eat with your hands or with a fork.

You will need:

• 1 cupcake pan
• non-stick cooking spray
• large cheese grater

Hash Brown Egg Muffins

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• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

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Description

A fun and delicious breakfast!

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Scale 1x2x3x

Ingredients

• 3 tbsp butter
• 2–3 large whole red potatoes with skin on
• 8 eggs
• salt and pepper to taste

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Instructions

1. Preheat oven to 400 degrees. Spray a cupcake pan with non-stick cooking spray and set aside. A non-stick pan work best.
2. Rinse and wash potatoes well. Bring a large pot of water to a boil, place potatoes in boiling water, reduce heat to medium and let potatoes simmer for about 5 minutes. Drain, let cool and then rinse with cold water and dry. Once cooled and dry use a large cheese grater to grate potatoes and place in a large bowl. Add butter, salt and pepper and mix well. Line cupcake pan centers with mixture and place in oven. Cook for about 20 minutes.
3. Remove from oven and crack one on top of each potato muffin, sprinkle with salt and pepper and place back into the oven. Cook for about 5-10 minutes until egg is cooked and tops are set. If you want a runny yolk take out sooner, for a well done egg leave in a few minutes longer. Take out of oven and let cool.
4. Once cooled, use a knife to remove edges from pan. Using two forks, lift muffin out of pan and onto plate and serve.

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Notes

Red potatoes work well in this recipe.

This recipe is perfect for a Sunday brunch. Hash browns you can order at restaurants are always so delicious with eggs. They stuck together well enough to form a patty but looked so sloppy on a plate.  I wondered how else they could be displayed.

The first time I made these, I wasn’t sure how they were going to come out. I also wasn’t sure if anyone would eat them, but they disappeared fast! I love how they are already individually shaped so people can just grab them. Although, I have thought about making it into a hash brown pie with egg center….hmmmm.