Hashbrown Egg Cups Recipe
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 4 cups
  • Potatoes, cooked- 2
  • Green onions, chopped- to garnish
For making hashbrown
  • Olive oil- 2 tbsp
  • Shallots or small onion, chopped- 2 shallots or 5 small onions
  • Red pepper, chopped small- 1
  • Paprika- 1 tsp
  • Dried oregano- ¾ tsp
  • Ground pepper- ¼ tsp
  • Salt- 1 tsp
For baking
  • Eggs- 4
  1. Preheat the oven to 425 F.
  2. Cook the potatoes in the microwave till they are fork tender. Or cook them in boiling water.
  3. After the potatoes cool down, peel off the skin and grate the potatoes using a grater, keep aside.
  4. Place a non-stick pan over medium heat, add olive oil.
  5. Add shallots, season with salt and saute till translucent.
  6. Add red pepper, season with paprika, dried oregano and ground pepper. Cook for a few minutes till red pepper has turned soft.
  7. Add grated potatoes, combine well and cook for 3 minutes till everything has cooked well.
  8. Remove the pan from the heat and let the potato mixture cool down.
  9. Line the cupcake pan with the cupcake liner.
  10. Spray the liner with non-stick cooking spray.
  11. Add 1 to 2 tbsp of prepared potato mixture to the cupcake liner, using a spoon press the mixture down, make some space in the center of the hash brown.
  12. Crack an egg into the hash brown space.
  13. Place the pan into the preheated oven and bake for 15 minutes.
  14. Remove the pan from the oven, sprinkle ground pepper, salt and green onions over the cooked eggs.
  15. Let cool down and serve.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/hash-brown-egg-cups-recipe-potato-and-egg-cups/