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    Home » BREAKFAST + BRUNCH

    Hash Browns Poutine Cups with Egg Scramble

    January 9, 2016 29 Comments

    You will love these poutine inspired hash browns cups stuffed with avocado scrambled eggs and cheese curds. They are great for breakfast or brunch!

    Hash browns cups filled with scrambled eggs, avocado, and cheese curds.

    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.

    Two hash brown cups filled with scrambled eggs, avocado and cheese curds.

    So my French instincts were spot on, in a French Canadian sort of way.

    Cook's Tips:

    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.

    Hash Browns Cups Process ShotsWimpy Tips:

    Fry up some bacon, crumble it up, and add to the scramble.

    Print Recipe
    4.82 from 27 votes

    Hashed Browns Poutine Cups with Egg Scramble

    Hash browns cups stuffed with scrambled eggs, avocado and cheese curds.
    Prep Time50 mins
    Cook Time1 hr 30 mins
    Total Time2 hrs 20 mins
    Course: Brunch
    Cuisine: American
    Keyword: Hash browns cups, scrambled eggs
    Servings: 12 hash browns cups
    Calories: 129.9kcal
    Author: The Wimpy Vegetarian

    Ingredients

    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

    Instructions

    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.

    Nutrition

    Calories: 129.9kcal | Carbohydrates: 14.3g | Protein: 5.8g | Fat: 5.8g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.8g | Trans Fat: 0.03g | Cholesterol: 88.1mg | Sodium: 69.1mg | Potassium: 378.4mg | Fiber: 1.6g | Sugar: 0.9g | Vitamin A: 277.5IU | Vitamin C: 6.4mg | Calcium: 60.7mg | Iron: 1.1mg

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    Reader Interactions

    Comments

    1. Camilla @ Culinary Adventures

      January 09, 2016 at 11:27 pm

      Breakfast poutine? Brilliant, Susan. I think I might need these for breakfast. Tomorrow!

      Reply
      • The Wimpy Vegetarian

        January 10, 2016 at 1:21 pm

        Thanks so much Camilla! I love breakfast 🙂

        Reply
    2. Stacy Rushton

      January 10, 2016 at 2:18 am

      What beautiful crispy potato cups, Susan! I see a lot of possibilities for filling them in addition to your lovely eggs!

      Reply
      • The Wimpy Vegetarian

        January 10, 2016 at 1:22 pm

        Me too - I'm going to do more experiments with the cups. I could see a mini eggs benedict with them too!

        Reply
    3. Liz

      January 10, 2016 at 4:11 am

      I'm definitely going to use baked potatoes for my next hashed browns! Love your tasty little egg cups, Susan!

      Reply
      • The Wimpy Vegetarian

        January 10, 2016 at 1:23 pm

        Super easy, and with the Idaho potatoes, super fluffy!!!! I baked the potatoes the night before and threw them in the refrigerator for a quick grating the following morning 🙂

        Reply
    4. Suzanne

      January 10, 2016 at 8:24 am

      5 stars
      I have never had poutine, but it really does sound delicious. Your breakfast poutine sounds delicious. What are cheese curds, is it paneer or a different type of cheese? I love eggs and potato!!

      Reply
      • The Wimpy Vegetarian

        January 10, 2016 at 1:25 pm

        They're firm like paneer is, so that would be a good substitution. We were tasked on creating a new poutine, which traditionally includes cheese curds. It was my first poutine, and my first cheese curds. Truthfully, you could use any kind of cheese.

        Reply
    5. DB, Foodie Stuntman | Crazy Foodie Stunts

      January 10, 2016 at 9:02 am

      I wish I could have taken you to my chef friend's restaurant in San Jose where he had a whole poutine menu. (He shut it down last year because he opened up a more profitable wine bar in Campbell.) I love this unique interpretation of the dish.

      Reply
      • The Wimpy Vegetarian

        January 10, 2016 at 1:26 pm

        Oh I would have loved that! Thanks so much for your kind comment, DB!

        Reply
    6. Tammi @Momma's Meals

      January 10, 2016 at 9:03 am

      I love these little cups of deliciousness!

      Reply
      • The Wimpy Vegetarian

        January 10, 2016 at 1:30 pm

        Thanks so much Tammi!

        Reply
    7. Hezzi-D

      January 10, 2016 at 10:16 am

      This looks like it would be a great breakfast poutine!

      Reply
      • The Wimpy Vegetarian

        January 10, 2016 at 1:29 pm

        Love breakfast on the weekends!!

        Reply
    8. Brianne @ Cupcakes & Kale Chips

      January 10, 2016 at 12:09 pm

      Those potato cups are awesome! I could fill them with so many different things!

      Reply
      • The Wimpy Vegetarian

        January 10, 2016 at 1:29 pm

        I want to try mini eggs-benedict next with them ! I almost did them this time, but ultimately went with something I thought would be easier for my readers to try 🙂

        Reply
    9. TerriSue

      January 10, 2016 at 1:14 pm

      5 stars
      I made these for brunch today. I didn't have an avocado or any greens but followed your recipe exactly minus those two things. My husband and son loved them. You have another winner here Susan!

      Reply
      • The Wimpy Vegetarian

        January 10, 2016 at 1:27 pm

        5 stars
        I'm thrilled that you tried them, TerriSue!! And so happy you and your family liked them!! Thanks so much for letting me know. I really appreciate it!!

        Reply
    10. Cindys Recipes and Writings

      January 10, 2016 at 8:09 pm

      5 stars
      You definitely got my attention with a breakfast poutine and avocado!

      Reply
    11. Renee

      January 11, 2016 at 6:40 am

      5 stars
      These cups would be the hit of any brunch! I know I'd love to have them any time.

      Reply
    12. Sarah | Curious Cuisiniere

      January 11, 2016 at 10:06 am

      5 stars
      I can't wait to try making those hash brown cups! What a fun twist on poutine!

      Reply
    13. Dorothy at Shockingly Delicious

      January 11, 2016 at 2:03 pm

      5 stars
      As always, elegant, gorgeous and DELICIOUS! Love your baking then grating tip. So fun to create with you for this Poutine project!

      Reply
    14. Monica

      January 12, 2016 at 4:42 am

      5 stars
      These look amazing! I love finger foods and this is right up my alley!!!! Beautiful..

      Reply
    15. Kevin | Keviniscooking

      January 13, 2016 at 9:40 am

      5 stars
      These just look outstanding, thanks for sharing! I have a similar way to use the potato for hash brown type appetizers too with partial bake then grate. It's such a perfect way to get the right consistency and still hold shape. 🙂

      Reply
    16. Catherine

      January 15, 2016 at 3:50 am

      5 stars
      Dear Susan, poutine is just such a wonderful dish...it's pure comfort food! These mini poutines look and sound delicious. I would love to try these and I know my family would devour them in no time! xo, Catherine

      Reply
    17. Christie

      January 15, 2016 at 8:08 am

      5 stars
      This was my pick for favorite poutine recipe. I love that you made a breakfast and added kale and avocado.

      Reply
      • The Wimpy Vegetarian

        January 15, 2016 at 9:48 am

        5 stars
        Oh my gosh, Christie, thanks so much! I didn't make a lot of noise on it to get votes, and really appreciate every single one 🙂

        Reply
    18. Bruce Durward

      December 23, 2019 at 1:34 pm

      5 stars
      Great recipe we used this to feature with a Maple Beer from BREW Microbrewery.
      https://www.ecwb.ca/brew-microbrewery-maple-beer-with-hash-brown-poutine-cups-with-egg-scramble/

      Reply
      • The Wimpy Vegetarian

        December 23, 2019 at 3:50 pm

        5 stars
        Wow! Thanks so much! I just went over to check out your site. That Maple Beer sounds amazing!!

        Reply

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    Susan at The Wimpy Vegetarian

    Hi there! I'm Susan.

    A mostly vegetarian married to a mostly carnivore, living in the mountains with our doodle, on Lake Tahoe. My cookbook, Simply Vegetarian, was named #1 best cookbook for new vegetarians. Come join me in simplifying life, starting with dinner!

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