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4.82 from 27 votes

Hashed Browns Poutine Cups with Egg Scramble

Hash browns cups stuffed with avocado egg scramble and cheese curds.
Prep Time50 mins
Cook Time1 hr 30 mins
Total Time2 hrs 20 mins
Course: Brunch
Cuisine: American
Keyword: Hash browns cups
Servings: 12 hash browns cups
Calories: 117kcal
Author: Susan Pridmore


Hash Browns Cups

  • 4 medium russet potatoes
  • Salt and ground pepper
  • Cooking spray

Avocado Egg Scramble with Cheese Curds

  • ½ Tbsp unsalted butter
  • ½ yellow onion minced
  • 6 large eggs
  • 2 Tbsp 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 (1/4 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.


Calories were calculated using the VeryWell Fit nutrition calculator for 12 servings.


Calories: 117kcal