Golden hash brown cups baked to crispy perfection and filled with gooey cheese and sunny eggs—an irresistible breakfast or brunch treat.

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Preheat oven to 400°F (200°C). Grease a 6-cup muffin tin well with nonstick spray or butter.
In a bowl, mix shredded potatoes, melted butter, garlic powder, salt, pepper, and cheddar cheese.
Divide the mixture evenly into the muffin cups. Use your fingers to press it firmly into the sides and bottom, forming nest shapes.
Bake for 20–25 minutes, or until edges are deeply golden and crisp.
Carefully crack one egg into each hash brown nest. Return to oven and bake for 10–12 minutes, or until eggs are set to your desired doneness.
Remove from oven, cool slightly, then use a knife to loosen edges and lift out gently.
Sprinkle with fresh chives or parsley and serve warm.

Drain excess moisture from shredded potatoes for extra crispiness.
Use a silicone muffin pan for easier release.
Try adding diced cooked bacon or vegetables to the potato mixture for variation.