Hash Brown Egg Muffins

A fun and delicious breakfast!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 3 tbsp butter
  • •2-3 large whole red potatoes with skin on
  • •8 eggs
  • •salt and pepper to taste


  1. Preheat oven to 400 degrees. Spray a cupcake pan with non-stick cooking spray and set aside. A non-stick pan work best.
  2. Rinse and wash potatoes well. Bring a large pot of water to a boil, place potatoes in boiling water, reduce heat to medium and let potatoes simmer for about 5 minutes. Drain, let cool and then rinse with cold water and dry. Once cooled and dry use a large cheese grater to grate potatoes and place in a large bowl. Add butter, salt and pepper and mix well. Line cupcake pan centers with mixture and place in oven. Cook for about 20 minutes.
  3. Remove from oven and crack one on top of each potato muffin, sprinkle with salt and pepper and place back into the oven. Cook for about 5-10 minutes until egg is cooked and tops are set. If you want a runny yolk take out sooner, for a well done egg leave in a few minutes longer. Take out of oven and let cool.
  4. Once cooled, use a knife to remove edges from pan. Using two forks, lift muffin out of pan and onto plate and serve.

Recipe Notes

Red potatoes work well in this recipe.