You will love these poutine inspired hash browns cups stuffed with avocado scrambled eggs and cheese curds. They are great for breakfast or brunch!
Do you poutine?
Do you know what poutine is? Confession – I didn’t, so don’t feel uninformed if you don’t.
I love the word – it makes me feel oh-so-fluent in French. ‘Voulez vouz poutine?’
Wikipedia, first on the list of search results, informed me that poutine is a popular Canadian fast food dish of French fries, cheese curds, and gravy that originated in Quebec.
So my French instincts were spot on, in a French Canadian sort of way.
Cheese curds were a bit new to my grocery cart, I admit. But I'm so glad I tried something new - they were perfect in this egg scamble. Another great way to use them is to make these Beer Battered Cheese Curds.
Here's a photo array of process shots in making the hash browns cups from baked potatoes. Grating baked potatoes to make hash browns is much easier than grating raw potatoes for this. The latter approach requires lots of pressing out of the potato liquids before cooking.
Using a hash browns crust with eggs is an ideal combination, and always a crowd pleaser, like this vegetarian Quiche Lorraine.
I made these at Lake Tahoe, roughly 6400 feet above sea level. The hash browns cups actually took 35 minutes to bake here. For sea level, follow the recommendations in the below recipe.
Hashed Browns Poutine Cups with Egg Scramble
Hash Browns Cups
- 4 medium russet potatoes
- Salt and ground pepper
- Cooking spray
Avocado Egg Scramble with Cheese Curds
- ½ tablespoon unsalted butter
- ½ yellow onion minced
- 6 large eggs
- 2 tablespoons crème fraîche optional
- ½ avocado peeled and chopped
- ½ cup cheese curds
- ¾ cup baby kale leaves or spinach
Hash Browns Cups
- Preheat the oven to 350˚F. Bake the potatoes until tender, 45 minutes to 1 hour. Cool until easily handled, peel and coarsely grate. I use the largest openings on my grater for this. Season with salt and pepper, and lightly fluff. This can all be done the night before.
- Preheat the oven to 400˚F. Spray a 12-muffin pan with cooking spray. Scoop 4 - 5 tablespoons of grated potato (¼ cup or a little more) into each muffin cup. Gently press down the sides and bottom to create a nest, making sure the sides of the hash browns reach all the way to the top of each cup, since they will shrink down a bit when baked. Lightly spray again with cooking spray, and bake for 20 – 25 minutes. They should be a deep golden brown along the tops, and the sides will curve gently away from the pan. Be careful they don’t burn. Lift out onto a serving platter using your fingers or a fork. If you use a fork, gently reach it in under the hash browns cups and lift them up from their bottoms.
- Fill them with the Avocado Egg Scramble with Cheese Curds – (directions below).
- Serve immediately.
Avocado Egg Scramble
- Melt the butter in a medium sauté pan over medium heat, and sauté the minced onion until completely softened.
- Whisk together the eggs and crème fraîche, and add to the pan. When the eggs are half-way scrambled but still fairly loose, add the avocado and cheese curds. Continue to cook, scrambling them with a rubber spatula. When they’re almost done, add the baby kale and cook for 30 seconds longer, tossing to wilt the kale.