Hash Browns Egg Nests

Enjoy this cheesy hash browns egg nests recipe for your oven during breakfast or brunch. Or at any time you think it’s comfort food o’clock.

  • Servings 12
  • 45'
  • Easy


Want to mix two breakfast faves like the eggs in a nest and the hash browns recipe? This hash browns egg nests recipe got you covered!


  • 2 tablespoons of Mazola® Corn Oil
  • 4-6 potatoes
  • 1 cup Cheddar cheese, shredded
  • 12 medium eggs
  • Salt and pepper to taste
  • 2 slices cooked bacon, crumbled
  • 1/2 tablespoon parsley, chopped
  • 2 avocados, sliced
  • Parsley to garnish

How to prepare the Hash Browns Egg Nests

  1. Peel and grate the potatoes to form shreds. Pat them dry with a kitchen towel.
  2. Mix the potatoes, salt, pepper, Mazola® Corn Oil and 1 cup Cheddar cheese in a mixing bowl
  3. Lightly oil a muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
  4. Bake at 450°F until the edges have browned and the cheese has melted, about 15 minutes
  5. Crack a medium egg into each nest and season with salt and pepper to taste
  6. Top with crumbled bacon and parsley
  7. Bake at 350°F until the egg whites set, about 13 to 16 minutes
  8. Let it cool, slide a knife along the edges and lift nests out of the pan
  9. Dish and serve with fresh avocado slices.

Pro Tips

How do you make hash browns stick together or how do you keep hash browns from falling apart?

The cheddar cheese and Mazola® Corn Oil will do the trick when mixing them with the shredded potatoes. Remember to also press the mix hard into the muffin pan.

How do you keep hash browns crispy?

Make sure the shredded potatoes are dried before mixing them with the cheese and the Mazola® Corn Oil. Squeeze them hard with a kitchen towel, if necessary.

Why are my hash browns soggy?

When potatoes are cut, the starch begins to oxidize. That’s because the starch is turning into sugar, and in doing so, it mixes with the moisture in the potatoes and causes it to become mushy So remember, make sure the shredded potatoes are really dry before mixing them.

Want to check out more recipes like this? Check them out here!

This recipe is brought to you by Mazola® Corn Oil.

Please note that:

Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of corn oil.
Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at www.mazola.com for fat and saturated fat content.


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