Neat idea, but not very tasty. The cooked eggs looked & tasted like plastic. I would suggest using a high quality hash or else it will taste like catfood smells. The 2 stars are for the cornbread, which was quite good. Sorry, I wanted to like it.

I found the best way to do this recipe is to mix 4 - 6 eggs (I only use the whites for cholesterol reasons & added 1/2 t garlic powder to the eggs) in a measuring cup, that way you can pour as much as the hash will hold without over filling, they turned out GREAT and only took 20 minutes. (I made the cornbread muffins also)!! Hope this helps!

I made this for the novelty of it, but I didn't like to way it turned out. I don't buy boxed cornbread mix, so I only made the hash/eggs. I used a 12-cup muffin tin (like the recipe says), not an 8-cup one like in the picture. Frankly, that would have been better. I only used a thin layer of hash in the cups, hoping to get the whole egg in. I still couldn't, and had to crack the egg into another bowl, fish out the yolk, and pour some white over top to fill the cup. Also, they were not done in fifteen minutes. The whites were still extremely runny at this point. So, I cooked it for a few more minutes. By the time I could get the whites set, some of the yolks were completely set and some were still sort of runny. I think it may be impossible to get uniformly cooked eggs here. Even though I cooked longer than stated, the hash was only warm (not hot) and some of the bottoms fell apart when I was removing them from the tin. We're not crazy about hash, but they looked so cute I thought I'd try them. The taste was fine (they tasted like hash and eggs, which is what they're supposed to taste like), but the end-result was not what I had expected. If there was a way to uniformly cook the egg to desired doneness, maybe I'd try it again.

Ok I only made the hash & eggs and not the corn bread so as far as the hash and eggs it did turn out and it tasted good, but for me it was just easier to fry the hash and make the eggs on the side. I didn't really see the point of the extra work.

Four stars only because it took a bit longer to cook and the eggs somewhat overflowed... also the muffins stick if you don't grease really well. Otherwise, this was a decadent, so-bad-for-you-but-so-yummy-to-eat meal! I am pregnant and this is a new CRAVING - I've made it for breakfast for my four homeschoolers twice this week! Super easy... let the kids help pat the hash into a "shell." One recommendation: Put a tiny pat of butter in the bottom of each greased muffin cup where you put the corn muffin batter - it gives the muffins a browned, old-fashioned flavor. Also sprinkle the batter with cheese before baking or drizzle plain muffins with honey to serve. It's a fabulous contrast with the salty hash and eggs!

Good and easy. I served these for a brunch for some friends, added seasonal fruit on the side. It was a hit...