Air Fryer Hash Brown Egg Nests

Crispy egg nests made with hash browns, cheese, and eggs in an air fryer. Prep time: 10 minutes, Cook time: 12 minutes, Total time: 22 minutes. Servings: 4 servings (2 nests per serving). Intensity: Easy / Beginner-friendly.

Ingredients

• 2 cups frozen shredded hash brown potatoes (thawed and squeezed completely dry of excess moisture)
• 1 tablespoon melted butter (or olive oil, for brushing and crisping)
• 8 large eggs
• 1/2 cup sharp cheddar cheese, freshly shredded
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon kosher salt (divided)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped (for garnish)
• Optional mix-ins: 2 slices of cooked bacon, finely crumbled, or 1/4 cup diced ham

Instructions

1. Prep and Dry the Hash Browns: Place thawed shredded hash browns into a clean kitchen towel or a nut milk bag. Squeeze the towel tightly over the sink to wring out every drop of excess water.
2. Season the Potato Base: Transfer the dried hash browns into a medium mixing bowl. Drizzle the melted butter (or olive oil) over the potatoes. Add half of the kosher salt (1/4 teaspoon), garlic powder, and onion powder. Toss everything thoroughly with a fork until the potatoes are evenly coated.
3. Form the Nests: Preheat your air fryer to 380°F (190°C) for 3 to 5 minutes. Lightly grease 4 silicone muffin cups. Divide the seasoned hash brown mixture evenly among the 4 cups (about 1/2 cup per cup). Using your fingers or the back of a small spoon, firmly press the hash browns down into the bottom and up along the sides of each cup to create a distinct “nest” shape with a well in the center.
4. Pre-Bake the Crusts: Place the silicone cups into the air fryer basket. Air fry at 380°F (190°C) for 6 to 8 minutes, or until the edges of the hash browns turn golden brown and crispy.
5. Add the Cheese and Eggs: Carefully remove the basket from the air fryer. Sprinkle a tablespoon of shredded cheddar cheese into the bottom of each warm hash brown nest. Crack one small-to-medium egg gently into the center of each nest. Season the tops of the eggs with the remaining salt and freshly ground black pepper. If using bacon or ham, sprinkle the pieces around the edges of the egg.
6. Cook to Perfection: Return the basket to the air fryer. Lower the temperature slightly to 340°F (170°C) and cook for 4 to 6 minutes. For runny yolks: Check at the 4-minute mark. For fully set, firm yolks: Cook closer to 6 minutes. Carefully remove the silicone cups from the air fryer and let them rest for 2 to 3 minutes so they can firm up and become easier to handle.

Notes

Don’t skip the squeeze: Excess moisture is the enemy of crispiness. Make sure you squeeze the hash browns thoroughly. Size matters: Standard large eggs can sometimes overflow small muffin cups. If you find your whites spilling over, separate a small portion of the white before sliding the yolk and remaining white into the nest. Silicone is best: Silicone muffin cups make removal effortless. If you use a metal tin, make sure it is generously greased or lined with parchment paper.