Poached eggs over Shredded Hashbrown Cups

Hash browns are the best kind of breakfast potatoes.

Well in my opinion they are. But only if they are nice and crispy on the outside. YUM.

I have tried to shred my own hash browns before only to find the finished product comes out soggy. I’m probably not drying them out enough because I am just too anxious to cook with them! Which is why I like taking the shortcut of using Simply Potatoes shredded hash browns. Pre-shredded hash browns make process of cooking potatoes like this at home so much quicker. You also get that perfectly crispy outside and fully cooked and soft inside.

Simply Potatoes

Through Pinterest I found a great recipe for individual Parmesan Hash Brown cups from The Yummy Life. I’ve held this recipe in the back of my mind for a while now and I could not be happier with my recipe’s end result.

I made my hash brown cups the night before and stored them in the refrigerator overnight. You could also freeze them to use at a later date. For my version I didn’t have scallions in the house so I just omitted them but I’m sure they would have just enchanted the dish. This recipe makes 12 cups.

Poaching eggs is something I have tried a few times now – I am definitely getting better at this technique of cooking but definitely not quite there yet. However, the recipe I found on She Wears Many Hats has given me my best batch yet. Check out that post for great photos and egg poaching tips!

Main Photo

Poached eggs over Shredded Hashbrown Cups
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 bag of shredded hash brown potatoes
  • 1/2 cup of grated Parmesan cheese
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of olive oil
  • 2 eggs, cracked individually into small bowls
  • 1 teaspoon of salt
  • 1 tablespoon of white wine vinegar
  • Cracked fresh pepper
Instructions
  1. Pre-heat your oven to 350 F.
  2. Spray a 12 cup muffin tin with non-stick spray and set aside.
  3. In a large mixing bowl combine the shredded hash browns, Parmesan cheese, kosher salt, pepper and olive oil. Mix with a fork until combined.
  4. Evenly place the mixture in each of the 12 cups in the tin. Bake for 75 minutes until the edges are browned.
  5. Top with poached eggs and have yourself a killer brunch!
  6. By Emily Goodman

 

Hash Brown collage
Next time I will try to shape them more like cups using the back of a spoon…

 

Cool completely on a cooling rack.

 

IMG_2888

 

For the poached eggs…

Use a shallow pan (such as a 10″ fry pan) filled with 2″ of water. Add 1 teaspoon of salt and 1 tablespoon of white wine vinegar to the water and bring to a low boil over medium-high heat.

Crack your eggs individually into small ramekins and gently slide them into the boiling water. Using a spoon gently nudge the egg whites back over the yolk. Cook for 3 minutes.

Remove the eggs with a slotted spoon and rest them on a plate lined with a paper towel.

Gently place the egg on top of the hash brown cup and top with a crack o fresh ground pepper.

 

IMG_2906

 

Not has hard as it looks right?

4 thoughts on “Poached eggs over Shredded Hashbrown Cups

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