Creating Eggs In Crispy Hash Brown Baskets is simpler than it may seem. Follow these straightforward steps to whip up this incredible brunch dish:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Potatoes: Peel the potatoes and grate them using a box grater or food processor.
3. Rinse and Drain: Rinse the grated potatoes in cold water to remove excess starch, then drain well and squeeze out any remaining moisture using a clean kitchen towel.
4. Season: In a bowl, combine the grated potatoes with melted butter, salt, and pepper. Mix until well combined.
5. Grease Muffin Tin: Grease a muffin tin with cooking spray or oil to ensure easy removal of the baskets.
6. Form Baskets: Take a handful of the potato mixture and press it firmly into the bottom and sides of each muffin tin cup to form the baskets. Make sure they’re compact and even.
7. Par-Bake: Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the baskets are golden brown and crispy.
8. Add Egg and Cheese: Once the baskets are ready, carefully remove them from the oven. Crack an egg into each basket and sprinkle cheese on top.
9. Bake Again: Return the muffin tin to the oven and bake for an additional 10-15 minutes, or until the eggs are cooked to your desired doneness.
10. Garnish and Serve: Once baked, remove the hash brown baskets from the muffin tin. Garnish with fresh herbs if desired before serving.