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hash brown egg cups on a white plate

Hash Brown Egg Cups

Hash Brown Egg Cups are easy to throw together, tasty and super adaptable! Perfect for a savory breakfast on Easter morning.
Course Breakfast
Cuisine American
Keyword Hash Brown Egg Cups
Prep Time 5 minutes
Cook Time 15 minutes
Cool Time 2 minutes
Total Time 22 minutes
Servings 6 nests
Calories 147kcal
Author Lauren's Latest


  • 3 tablespoons butter
  • 1/3 cup onion diced
  • 2 leftover baked potatoes
  • 1 egg
  • salt & pepper to taste
  • scrambled eggs


  • Preheat oven to 400 degrees. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender, 5 minutes. Set aside. Grease 6 jumbo muffin tins with extra butter found in the skillet next to the onions.
    sauteing butter and onions in a pan
  • Grate baked potatoes into a large bowl.
    grated baked potato
  • Stir in onions, remaining butter, egg, salt, and pepper. 
    mixing potatoes with other ingredients in a bowl
  • Divide evenly between muffin tins and press evenly across the bottom and up the sides.
    potato mixture in a muffin tin
  • Bake 15 minutes or until edges are dark brown and crispy. Cool 2 minutes and remove from pans. Fill with scrambled eggs and serve warm.
    Hash Brown Egg Cups


Calories: 147kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 151mg | Sodium: 109mg | Potassium: 356mg | Fiber: 1g | Vitamin A: 375IU | Vitamin C: 8.7mg | Calcium: 46mg | Iron: 2.9mg