Print Pin
0 from 0 votes

Oven Baked Hash Brown Egg Cups (Gluten-Free, Meatless)

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4


  • 8 oz potatoes washed, peeled, and shredded
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 4 eggs
  • 1 tsp parsley chopped


  • Mix the grated potatoes, olive oil, salt, and pepper in a medium sized mixing bowl.
  • Grease the ramekins and divide the hash brown mixture evenly in each one, spooning out a small hole in the middle like a nest for an egg to sit in.
  • Bake at 425 for 15 minutes or until the edges are browned.
  • Remove from oven and crack an egg in each cup. Add the parsley with a pinch of salt and pepper on top. Bake at 350 for about 15 minutes or until egg whites have hardened.
  • Remove from oven and let cool before serving.