Place the grated potatoes on top of a few paper towels and wring out as much water as you can.
Preheat the oven to 350 degrees F.
Coat 4 cupcake tins with olive oil. Press the grated potatoes on the bottom and sides of the tins. You can add a little cheese and a sprinkle of salt if you'd like as well. Press it all firmly.
Place it in the oven and bake for about 20 minutes. Before you crack the egg in the middle, loosen up the hash brown with a knife to make it easier to remove later.
Decrease the heat to 325 degrees F.
Lightly tap the eggs on a flat surface (cracking an egg on an edge pushes the shell up inside). Drop the eggs into the hash brown cups and sprinkle lightly with salt and pepper. Bake for about 8 minutes—it's done when the white part is firm.
Use a knife to loosen the edges around the cupcake tin.
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