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Breakfast hash brown and egg cups

  • 0:20 Prep
  • 0:20 Cook
  • Makes 8


  • 600g cream delight potatoes, peeled, finely grated
  • 2/3 cup finely grated parmesan
  • 3 rashers streaky bacon, finely chopped
  • 1 tablespoon chopped fresh chives
  • 8 small eggs (see Notes)


  • 1
    Preheat oven to 200C/180C fan-forced. Grease 8 holes of a 12-hole (1/3-cup-capacity) muffin pan.
  • 2
    Squeeze excess moisture from potato. Pat dry with paper towel. Combine potato and parmesan in a bowl. Season with salt and pepper. Divide potato mixture evenly among holes of prepared pan. Using the back of a teaspoon, press mixture evenly over base and side of holes to form a case. Bake for 15 minutes or until potato is golden.
  • 3
    Sprinkle 1/2 of the bacon and 1/2 the chives over the base of each case. Crack 1 egg into each hole. Sprinkle with remaining bacon and chives. Bake for 10 minutes or until egg is just set and bacon is golden. Stand in pans for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold.

Source: taste.com.au


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