Crispy Hash Brown Avocado Egg Cups
A delightful breakfast or brunch option, these crispy hash brown cups filled with creamy avocado and perfectly cooked eggs are sure to impress.
Ingredients
For the Hash Brown Cups
- 3 medium-sized potatoes Peeled and grated
- 1 tablespoon olive oil For seasoning the potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Filling
- 1 medium avocado Mashed
- 4 large eggs Cracked into the cups
Optional Toppings
- chopped chives For garnish
- cheese Optional, for extra flavor
- hot sauce For those who like it spicy
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel the potatoes and grate them using a box grater or food processor.
- Rinse the grated potatoes in cold water to remove excess starch.
- Squeeze out as much moisture as possible from the grated potatoes using a clean kitchen towel.
- In a bowl, mix the dried potato shreds with salt, pepper, and olive oil until well combined.
Forming and Baking Cups
- Spray a muffin tin with cooking spray and press the seasoned potato mixture into the bottom and up the sides to form cups.
- Bake in the preheated oven for about 20-25 minutes or until golden brown and crispy.
Final Assembly
- While the cups are baking, mash the avocado in a bowl and season with a pinch of salt and pepper.
- Once the hash brown cups are done baking, carefully crack one egg into each cup.
- Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until eggs are set to your liking.
- Remove from the oven and add the mashed avocado on top of each egg cup.
- Serve warm and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.