Crispy Hash Brown Cups with Chicken & Egg
50 minutes
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About Crispy Hash Brown Cups with Chicken & Egg
Imagine biting into a crispy, golden potato nest overflowing with savory chicken, tender vegetables, and a perfectly baked egg. These Hash Brown Cups are more than just breakfast; they're a delightful all-in-one brunch experience you'll crave every weekend.Melted cheese adds a gooey layer of comfort to these flavor-packed cups, making them an irresistible twist on classic hash browns. Easy to make and even easier to devour, this recipe is guaranteed to impress your family and friends.From the satisfying crunch of the potato to the rich, savory filling, these Hash Brown Cups offer a complete and balanced meal that's as fun to make as it is to eat.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Filling
- 100 gm Boneless, Chicken cooked
- 1/2 cup Vegetables (such as bell peppers, and onions), carrots, green beans, mixed
- 1 tsp Thyme (or rosemary, or basil), oregano
Instructions
- Preheat oven to 475°F (245°C). Lightly grease a muffin tin or ramekins with butter. This will prevent the hash browns from sticking.
- Peel and grate the potatoes. Squeeze out as much excess liquid as possible using a clean kitchen towel or cheesecloth. Removing excess moisture ensures crispy hash browns.
- In a bowl, combine the grated potatoes, egg white, melted butter, salt, and pepper.
- Divide the potato mixture evenly among the prepared muffin cups, pressing it firmly against the sides and bottom to form cups.
- Bake for 20 minutes, or until the hash brown cups are lightly golden and set.
- Fill each hash brown cup with the cooked chicken and mixed vegetables. Sprinkle the grated cheese over the filling.
- Return to the oven until the cheese is melted and bubbly.
- Carefully crack an egg into each cup. Season with salt and pepper.
- Bake for another 8-10 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Let the hash brown cups cool slightly before serving. Gently remove from the muffin tin using a knife or spoon.
Recipe Notes
Expert Tips
- For extra crispy hash browns, grate the potatoes and squeeze out as much moisture as possible before cooking. This will prevent them from steaming and ensure they brown nicely.
- Don't overcrowd the pan when cooking the hash browns. Work in batches to allow for even browning and prevent sticking.
- Feel free to customize the seasonings in your hash browns. Garlic powder, onion powder, paprika, and cayenne pepper are all great additions.
Storage Instructions
- Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, or in the microwave.
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Recipe Nutrition
Calories: 417kcalCarbohydrates: 45gProtein: 15gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 62mgSodium: 259mgPotassium: 1084mgFiber: 7gSugar: 2gVitamin A: 2890IUVitamin C: 49mgCalcium: 150mgIron: 3mg
Sreemoyee Bhattacharjee
Articles: 103
3 Comments
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This looks delightful! Thanks for the recipe.
Looks so delectable! Thanks for posting.
I’m loving this recipe already!