Wisconsin Potato and Vegetable Growers Association

Egg & Veggie Hash Brown Cups

Egg & Veggie Hash Brown Cups

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Calories 1133 kcal


Hash Brown Cups

  • 6 cups frozen hash browns shredded
  • 3 Tbsp olive oil
  • 1 Tbsp rosemary chopped
  • 2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • cooking spray as needed

Egg & Veggie Mixture

  • 8 eggs
  • 3/4 cup spinach torn
  • 1/2 cup tomatoes diced
  • 1/2 cup sharp cheddar grated
  • salt and pepper to taste
  • chives for garnish chopped


  • Preheat oven to 350 degrees F.
  • Spray a muffin tin thoroughly with cooking spray.
  • Allow hash browns to thaw. Place in a dry towel to remove any extra moisture.
  • In a medium bowl, add hash browns, olive oil, rosemary, paprika, salt and pepper. Stir until well combined.
  • Evenly scoop hash brown mixture into the twelve muffin cups and press firmly down on the bottom and side to create a cup or basket-like mold.
  • Cook hash brown cups for 15-18 minutes and remove from oven.
  • In another medium bowl, crack eight eggs and whisk together.
  • Add spinach, tomatoes, cheese, and salt and pepper to taste. Stir until well combined.
  • Evenly distribute egg mixture into hash brown cups and cook for 20-22 minutes.
  • Allow to cool and use a knife to loosen hash brown cups from the pan.
  • Garnish with chives if desired.


Calories: 1133kcalCarbohydrates: 9gProtein: 60gFat: 95gSaturated Fat: 29gPolyunsaturated Fat: 12gMonounsaturated Fat: 49gTrans Fat: 1gCholesterol: 1369mgSodium: 2037mgPotassium: 897mgFiber: 3gSugar: 4gVitamin A: 5574IUVitamin C: 30mgCalcium: 666mgIron: 8mg
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