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Hashbrown Egg Nests


This is a hash brown take on my biscuit based Breakfast Nests. My kids prefer this as they like hash browns more than biscuits. This also reheats much better than the biscuit based approach.

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Rate this recipe 4.6/5 (8 Votes)


  • 1 (30-ounce) bag frozen hash browns
  • 4 ounces parmesan, shredded
  • 1/4 cup olive oil
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne pepper (optional)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 8 slices ham (sliced into 1 inch strips)
  • 8 slices cheddar (sliced into 1 inch strips)
  • 8 eggs


Servings 6
Preparation time 15mins
Cooking time 120mins
Adapted from


Step 1

Preheat Oven to 400°F

In a large mixing bowl, mix Potatoes, Parmesan, Onion and Garlic Powders, Cayenne (optional), Salt, Pepper and Olive Oil. Gently fold/mix together.

Spray a large Casserole dish with cooking spray and put the Potato mixture into it. Do not smash down, leave it 'fluffy'. Bake at 400 for 90 minutes, or until golden brown.

NOTE: at about 60 minutes I sometimes gently mix the potatoes to spread the brown bits into the middle as well; we like crunchy parts.

Using a spoon or a glass, smash 8 'craters' into the casserole. Make it deep enough to hold an egg.

Line each hole with slices of Ham and Cheddar. Then crack an egg into each one.

Return to the oven for 15 minutes; the egg whites should be set, but the yolks still runny.

Garnish with more parmesan or chives or whatever. Enjoy!

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