Once upon a time, I wanted to make a hash brown egg cup but I didn’t have potatoes. I sat, shamefully questioning my breakfast-cooking abilities, until I remembered the frozen potato tots I had in my freezer! It occurred to me that I could thaw those, crisp them up in a skillet with some butter and onions and voilà, a brilliantly yummy hash brown egg cup was born! These are sweet, these are salty, and an impressive way to make use of frozen ingredients. You should totally make these for your next breakfast gathering. Okay, now I’m done.
Technique tip: If you like your yolks less done, bake them for 6-8 minutes. For firmer yolks, give it a little bit more time.
Preheat the oven to 400°F. Melt the butter in a medium skillet over medium-high. Add the onion, and cook, stirring often, until softened, 5 to 6 minutes. Add the potato tots, and cook, using a wooden spoon to stir and break up the potatoes so they resemble hash browns, about 10 minutes. Remove from the heat.2.
Line a large colander with a few paper towels, and add the hash brown mixture. Wrap up the hash browns with paper towels, and squeeze out as much liquid as you can. Transfer the mixture to a large bowl.3.
Coat 8 cups in a muffin pan with cooking spray. Divide the hash brown mixture evenly among the muffins cups (a few tablespoons each). Using fingers or a rubber spatula, push the potato mixture onto the bottom and up the sides of each cup, creating a tight nest. Spray once more with cooking spray.4.
Bake for 20 minutes. Remove from the oven and crack 1 egg into each cup. Sprinkle evenly with the salt and pepper. Return to the oven, and bake until the whites of the eggs are set and the yolks are to desired degree of doneness, 6 to 8 minutes (you can cook for longer if you prefer a firmer yolk). Sprinkle with avocado and hot sauce for extra flavor hits, if you wish.