Sweet Potato Hashbrown Egg Nests | Real Food Whole Life

Sweet Potato Hashbrown Egg Nests

Image of 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 . . .

Naturally Gluten-Free, Dairy-Free, Nut-Free, Refined Sugar-Free, Vegetarian, Paleo and Whole30 Friendly


Tools to use to make Sweet Potato Hashbrown Egg Nests

Cupcake and muffins pan, naturally non-stick
Grater/Zester
Kosher salt


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Image of Sweet Potato Hashbrown Egg Nests

Sweet Potato Hashbrown Egg Nests

  • Yield: 12 egg nests 1x


Description

A fun and delicious make-ahead recipe, Sweet Potato Hashbrown Egg Nests are perfect for brunch, breakfast, or a quick snack.


Scale

Ingredients

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


Instructions

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Let the potatoes cool enough to handle, then peel and grate, using the largest grating size.
  4. In a large bowl, toss the grated potatoes, olive oil, and salt.
  5. Grease the muffin tin with olive oil.
  6. 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.
  7. Use your fingers to lightly press the center of each cup so the potatoes spill over the top a bit.
  8. 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.
  9. 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.
  10. Return to the oven and bake for 10-15 minutes, depending on how cooked you like your eggs. Let cool slightly, then serve immediately.

Notes

Adapted from Hashbrown Egg Nests in The Pioneer Woman Cooks: A Year of Holidays

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.

The egg nests can also be fully made ahead of time and gently reheated in a 350F oven or on the stovetop.

 

0 comments to " Sweet Potato Hashbrown Egg Nests "

  • 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 🙂

    • Robyn Downs

      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.

  • Karen

    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.

  • Lora

    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?

    • Robyn Downs

      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. 🙂

  • Terri

    These were great just needed a little bacon–perfect.

  • bumble bee

    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.

    • bumble bee

      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.

      • Robyn Downs

        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!

  • Leann

    Have you made them with just sweet potatoe?

    • Robyn Downs

      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.

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