Hashbrown & Egg Nests

Hashbrown Nests Final 3With Easter right around the corner, I wanted to do something cute, festive and savory! I see a ton of sweets around pinterest, but not a whole lots of savory. So, this is what we’ll be having Easter morning. Buttery and crispy hashbrown nests with light and fluffy scrambled eggs inside. Aren’t they cute?

I like cute food.

It’s a problem….borderline addiction perhaps.

See here and here. And here.

Anyways, you all should make these because they are {1} healthy {2} <—haha ya right!! {3} cute {4} super easy {5} downright delicious {6} so festive! Love a yummy breakfast!

And feel free to fill these with whatever you want. Bacon, eggs, sausage, veggies, etc. It’s all yummy. Here’s how you do it:

Hashbrown Nests 1Start by sauteing some onions in some butter. Lots of butter.

Hashbrown Nests 2Now, we’re going to fish around the fridge and find some baked potatoes from the night before.

Hashbrown Nests 3Now, grate those suckers up! Hello potatoes 🙂

Hashbrown Nests 4So those onions should be lightly golden by now and very buttery….just how I like ’em!

Hashbrown Nests 5So with some of that extra butter, we’re going to grease up our jumbo muffin tins.

Hashbrown Nests 6Don’t be stingy. You want these little nests to be crunchy and buttery! Mmm….

Hashbrown Nests 7So the rest of the butter and onions will go into a bowl with the potatoes, an egg and salt and pepper. Don’t be stingy on the salt. Salt + Butter + Potatoes = best hashbrowns ever.

Hashbrown Nests 8 Mix the potatoes up and press them into those muffin tins. Bake these until the edges are all dark and golden.

Hashbrown Nests Final 1After 2 minutes of cooling, they could come right out! Fill them with scrambled eggs, bacon, cheese or anything your little heart desires! Happy {early} Easter!


Hashbrown & Egg Nests

Yield: 6 nests, 3 servings


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


  1. 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. Grate baked potatoes into a large bowl. Stir in onions, remaining butter, egg, salt and pepper. Divide evenly between muffin tins and press evenly across the bottom and up the sides. 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.

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  1. Awww, these are incredibly cute! I love how this recipe yields 6 nests = 3 servings, although it’ll probably be more like 6 nests = 2 servings, or maybe even 1! 🙂

  2. You’ve come up with another adorable idea! Love these.

  3. Delightful! I think this is a must. I am not a huge fan of all the super sweet stuff for breakfast…but this would be awesome. Thanks for sharing!

  4. Great idea! and easy! My kind of cooking. I can do this and it’ll be super cute! Thanks for the idea and recipe.

  5. I am going to try w/ frozen hashbrowns & just precook the hashbrowns (in the muffin tin) prior to putting in the egg mixture. Such a great idea for Easter…thanks!

  6. this is such a cute idea! definitely nice to have something else to do with leftover potatoes, too.

  7. Super cute idea! Love these!

  8. i love this! this is so cute — maybe a little too cute to eat. but who am i kidding? i LOVE hashbrowns..these would be gone in a second!

  9. These are so adorable and such perfect portion control!

  10. Best ever Easter idea I’ve heard…

  11. I too love making (and eating) cute little foods…I feel less guilty when they’re bite-sized. Thanks for this post, I’ll be making these for brunch!

  12. So cute! Was it hard to grate the potatoes when they were already baked? I would think they’d get kinda mushy–I’ve only ever grated uncooked potatoes.

  13. Cute idea!
    I always have left over italian sauage from dinners. I would crumble the sausage up, mix it with some extra sauted onions and perhaps green peppers and mushrooms, add some shredded cheddar cheese, and a few eggs scrambled with a bit of cream, a dash of salt and pepper, then add it to the potatoes in the tin BEFORE they are cooked. Then cook it all together.

  14. These turned out to be our family favorite Saturday morning breakfast…yummmmmmy
    How smart are you! The step-by-step pictures…
    You’re awesome!
    Sigh……..I love you, and so does my family!
    High 5!

  15. I tried making these this morning. They did not come out right at all. Grating the baked potatoes became a big mushy mess. Maybe if the were completely cooled or chilled they would have grated better. In the future I would just use frozen shredded hashbrowns.



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