Preheat oven to 400 degrees F and coat four spaces of a muffin tin with olive oil.
If you’re working with frozen hashbrowns, take a few minutes to thaw them in a skillet over medium heat. Season with salt and pepper. (If using fresh hashbrowns, season with salt and pepper in a bowl).
Scoop 1/2 cup of the hashbrown potatoes into each cup, and make a little pocket in the middle by packing the potatoes down and along the sides of each muffin tin. Brush the top of the hashbrowns with remaining olive oil.
Bake for 20 minutes, or until slightly browned around the edges.
Remove pan from the oven and crack an egg into the middle of each hashbrown cup. Sprinkle with salt, pepper, and fresh chives.
Bake for 10 minute or until egg whites are cooked through but the yolks are still wobbly and runny on the inside.