Cookboomarked! is our new series where we review the latest cookbooks from the foodie influencers you follow. Check back often to find out which new releases are worth your hard-earned cash and the recipes you should try first from each.

Siri Daly really does it all. The former television producer turned stay-at-home mom runs her food blog Siriously Delicious, contributes regularly to People and the TODAY Show, keeps up with her three kids and husband, Carson Daly — and now she has a new cookbook. Siriously Delicious ($20) pulls together 100 favorite recipes — nutritious and otherwise — with an emphasis on family and the comfort of cooking. Daly breaks her recipes into six groups, and of course the first one is breakfast AKA the best meal. We basically fell in love with her hash brown egg cups (they’re easy, quick, and crunchy), and you can give them a try with Daly’s recipe below. If you’re paleo or Whole30, you can make them compliant by subbing the butter for ghee.

Hash brown egg cups

(Serves 8)


  • 1⁄4 cup salted butter
  • 1 small yellow onion, finely diced
  • 4 cups frozen sweet potato tots, thawed
  • 2 cups frozen potato tots, thawed
  • cooking spray
  • 8 large eggs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • diced avocado (optional)
  • hot sauce (optional)


1. Preheat the oven to 400°F. Melt the butter in a medium skillet over medium-high heat. Add the onion, and cook, stirring often, until softened, 5 to 6 minutes. Add the potato tots, and cook, using a wooden spoon to stir and break up the potatoes so they resemble hash browns, about 10 minutes. Remove from the heat.

2. Line a large colander with a few paper towels, and add the hash brown mixture. Wrap up the hash browns with paper towels, and squeeze out as much liquid as you can. Transfer the mixture to a large bowl.

3. Coat 8 cups in a muffin pan with cooking spray. Divide the hash brown mixture evenly among the muffins cups (a few tablespoons each). Using fingers or a rubber spatula, push the potato mixture onto the bottom and up the sides of each cup, creating a tight nest. Spray once more with cooking spray.

4. Bake for 20 minutes. Remove from the oven and crack 1 egg into each cup. Sprinkle evenly with the salt and pepper. Return to the oven and bake until the whites of the eggs are set and the yolks are to desired degree of doneness, 6 to 8 minutes (you can cook for longer if you prefer a firmer yolk). Sprinkle with avocado and hot sauce for extra flavor hits, if you wish.

Show us your amazing egg cups on Instagram!

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

(Photos and recipe by Siri Daly / Time Inc., Books)