Recipes and Cooking Hash Browns Egg in a Hole "Eggs in a basket," "toad in a hole," "egg frames," no matter what you call them we all love them. In this breakfast recipe we gave the classic use of bread a twist to use shredded hashbrowns as our "frame." Serve up with a side of bacon or sausage for a diner-inspired breakfast. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on December 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 cup refrigerated shredded potatoes or shredded russet potatoes 5 eggs ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon salt ⅛ teaspoon pepper ¼ cup olive oil Snipped fresh chives (optional) Directions If using russet potatoes shredded by hand, immediately place shreds in a bowl of cold water; set aside. In a medium bowl combine 1 egg, garlic powder, onion powder, salt, and pepper. Drain russet potatoes, if using. Squeeze dry. Add potatoes to egg mixture; toss to coat. Heat oil in an extra-large nonstick skillet over medium. Carefully portion potato mixture into 4 mounds in skillet. Use 2 forks to gently shape each mound into a 3 1/2 to 4-inch round with a 2-inch center or indent. Cook 3 to 4 minutes or until brown. Carefully turn each round. Cook 2 minutes more. Turn again. Crack an egg into a custard cup and slip the egg into the center of each potato round. Cook 5 to 6 minutes more or until the egg yolk is starting to thicken. For sunny side up eggs, remove skillet from heat. Cover and let stand 1 minute. For over-easy eggs, turn potato round and cook 30 to 60 seconds. Garnish with chives, if desired. Emily Hemmingsen and Jake Sternquis To bake: Place 1/4 cup oil in a 15x10x1-inch baking pan. Place pan in cold oven. Preheat oven to 400°F. When oven has come to temperature, remove pan from oven. Carefully add shredded potato mixture as directed above. Bake 15 minutes. Turn and bake 5 minutes more. Remove from oven; turn again. Slip egg into the center of each as above. Bake about 8 minutes or until yolks start to thicken. Let stand 1 to 2 minutes before serving. Rate it Print Nutrition Facts (per serving) 281 Calories 19g Fat 17g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 281 % Daily Value * Total Fat 19g 24% Saturated Fat 4g 20% Cholesterol 233mg 78% Sodium 290mg 13% Total Carbohydrate 17g 6% Protein 9g Vitamin C 4.9mg 25% Calcium 37mg 3% Iron 1.9mg 11% Potassium 94mg 2% Folate, total 29.7mcg Vitamin B-12 0.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.