Lightly oil a muffin pan (preferably 12 cup) with vegetable oil.
Evenly divide shredded potatoes between each cup and with your fingers, lightly press against the sides and bottom of each cup.
Bake for 20-25 minutes until crispy golden brown.
Fill each "nest" with your family favorite scrambled egg recipe.
Gr8 Make-Ahead Tip:
Although best served the day they're made, you can store them already baked wrapped in foil in the refrigerator. The next day, reheat them so they crisp up. Eggs can be scrambled a day ahead of time. When cool refrigerate in a sealed container. Reheat before adding to cups. Serve assembled Hash Brown Cups immediately.