Sweet Potato Hashbrown Egg Nests
A fun and delicious make-ahead recipe, Sweet Potato Hashbrown Egg Nests are perfect for brunch, breakfast, or a quick snack.
I’m in the midst of planning our family’s annual Easter Brunch and was looking for a good make-ahead egg recipe to add to the mix.
Some years I’ve gone the frittata route, but this year I wanted to change things up a bit.
I was flipping through The Pioneer Woman Cooks: A Year of Holidays for a little inspiration and stumbled upon hash brown egg cups.
Such a cute idea, and just the thing for a make-ahead brunch.
I changed things up just a bit by adding sweet potatoes for color and sweetness, and then tossing the potatoes together with some olive oil instead of using cooking spray.
The process of making these sweet little cups is simple.
Just par-bake the potatoes, grate them, add to a muffin pan, bake, add the eggs, and then bake again.
You can’t go wrong with this simple and fun recipe–I hope you’ll give it a try soon.
Now, let’s make some hashbrown nests!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | If you’re making these ahead of time, prepare the recipe through step seven. When ready to serve, add the eggs and proceed with the recipe.
2 | The egg nests can also be fully made ahead of time and gently reheated in a 350F oven or on the stovetop.
THIS RECIPE IS . . .
Dairy FreeGluten FreeNut FreePaleoVegetarianWhole30
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Sweet Potato Hashbrown Egg Nests
- 2 medium russet potatoes, scrubbed clean
- 2 medium sweet potatoes, scrubbed clean
- 3 tablespoons olive oil, plus more for greasing the muffin tin
- ¼ teaspoon kosher salt, plus more for sprinkling
- 12 large eggs
- Preheat the oven to 400 degrees.
- Bake the russet and sweet potatoes until they’re cooked through but not quite tender, about 20 minutes. The goal is just to pre-bake them a bit, so they should still be pretty firm.
- Let the potatoes cool enough to handle, then peel and grate, using the largest grating size.
- In a large bowl, toss the grated potatoes, olive oil, and salt.
- Grease the muffin tin with olive oil.
- Add the grated potato mixture to a 12-cup muffin pan, 1/3 cup at a time. The mixture will shrink significantly when baked, so it’s okay if there’s a lot of mixture in each cup. If you end up with extra potato mixture, feel free to use it to make additional egg cups.
- Use your fingers to lightly press the center of each cup so the potatoes spill over the top a bit.
- Increase the oven temperature to 425 degrees, then bake until the potatoes are golden brown, about 20-25 minutes. Keep on eye on them so the ends of the potato shreds don’t burn.
- Remove from the oven, let the nests cool a bit, then crack one egg into each cup and sprinkle with additional kosher salt to taste.
- Return to the oven and bake for 10-15 minutes, depending on how cooked you like your eggs. Let cool slightly, then serve immediately.
Nutrition Information:Nutrition disclaimer
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These look so good! Do you have any thoughts about trying them with scrambled eggs? I’m imagining my kiddos a little wary of a sunnyside up egg 🙂
Kristin, I do think these will work with scrambled eggs! You might not even need 12 eggs, since they’ll froth up a bit when you scramble them. Just crack the eggs in a bowl, whisk, add salt if you like, then pour a few tablespoons into each cup. Let us know how they turn out!
I love these! It’s perfect for family gatherings.
So happy you are enjoying Megan! 🙂
We will see how long these last for our family of 4. I had too many shredded potatoes so this morning they became hash browns with dippy eggs while the cups baked. My little one said they were the best hash browns ever.
Mmmm, sounds amazing Karen. Hope your family enjoys!
These are SO delicious, but clean-up is kind of rough. Do you ever use silicon liners for these? Or should I just make sure that the muffin tins are really greased well?
Lora, hmmmm, mine pop right out, so I think it depends on your particular muffin tin. I think silicon liners would be a great idea if you’re having trouble. 🙂
These were great just needed a little bacon–perfect.
Terri, yay! Yes, these plus bacon will definitely do the trick for a powerhouse breakfast. 🙂
I did not see where I should have greased the muffin pan so I didn’t. I had to remove some hash brown nest as this was a test run for christmas brunch and they were difficult to remove and did not retain nest shape. If greasing is needed please put in recipe, if I’m doing something wrong please advise. Waiting on the eggs now so maybe that will make a difference. They look yummy in the recipe and hoping I can make this work.
Hi just finished them and I was able to remove eggs from muffin pan without breaking them but the hash brown nest stuck. Next time I will try greasing the pan before hand to see if that makes a difference. Eggs look wonderful though just like the picture. At the very least, I know how to make hash browns.
Thanks for the feedback! I had no trouble getting them out of the pan, but is sound like maybe your tin was a little stubborn. I’ll put a note to grease the pan in the recipe. Glad they tasted good!
Have you made them with just sweet potatoe?
Leann, without the egg? No, I haven’t. I think the egg keeps everything together, so I’m not sure how they’d turn out without them.
How about 100% sweet potatoes instead of half russets?
Hi Kathi, this recipe definitely works with all sweet potato, but I imagine you can experiment with any combo of sweet and Russet you like. Hope you enjoy!