Breakfast hash brown and egg cups

Method

• 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.