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Egg & Hash Brown Baskets

Egg & Hash Brown Baskets

Egg & Hash Brown Baskets

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Add a special twist to your Sunday brunch! Not only these baskets bite-sized and perfect for passing around the table, they are a delicious way to start the day. Add your favorite toppings, to get even more flavor out of this spring-themed recipe.

Yields1 Serving
 8 cups frozen hash browns, thawed and well-drained
 1.50 cups grated white cheddar
 2 tsp paprika
 2 tbsp olive oil
 1 dozen large eggs
 2 tbsp chives, chopped
 Kosher salt and cracked black pepper, to taste
 hot sauce, for serving (optional)
1

1. Preheat the oven to 400°F.

2

2. Place the hash browns into a large mixing bowl and add in the cheese, paprika, salt and pepper. Stir to combine. Divide the potato mixture evenly throughout a 12 cup greased muffin tin. Press the potatoes down and up the sides to create a cup or basket to hold the eggs. Drizzle with the olive oil.

3

3. Place the muffin tin into the oven and cook for 20-25 minutes until golden brown. Remove from the oven and let cool slightly. Reduce the heat to 350°F. Place one egg into each cup and bake until the eggs are set, about 15 more minutes.

4

4. Pop the potato egg baskets out of the muffin tin and garnish with chives. Top with hot sauce if desired.

Ingredients

 8 cups frozen hash browns, thawed and well-drained
 1.50 cups grated white cheddar
 2 tsp paprika
 2 tbsp olive oil
 1 dozen large eggs
 2 tbsp chives, chopped
 Kosher salt and cracked black pepper, to taste
 hot sauce, for serving (optional)

Directions

1

1. Preheat the oven to 400°F.

2

2. Place the hash browns into a large mixing bowl and add in the cheese, paprika, salt and pepper. Stir to combine. Divide the potato mixture evenly throughout a 12 cup greased muffin tin. Press the potatoes down and up the sides to create a cup or basket to hold the eggs. Drizzle with the olive oil.

3

3. Place the muffin tin into the oven and cook for 20-25 minutes until golden brown. Remove from the oven and let cool slightly. Reduce the heat to 350°F. Place one egg into each cup and bake until the eggs are set, about 15 more minutes.

4

4. Pop the potato egg baskets out of the muffin tin and garnish with chives. Top with hot sauce if desired.

Egg & Hash Brown Baskets
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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