Breakfast hash brown and egg cups

Name: Breakfast hash brown and egg cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 600g cream delight potatoes, peeled, finely grated; 2/3 cup finely grated parmesan; 3 rashers streaky bacon, finely chopped; 1 tbsp chopped fresh chives; 8 small eggs (see Notes)

3.5

(2)

www.taste.com.au

Your recipes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Author : Kim Coverdale

easy brunch bacon

Ingredients

Remove All · Remove Spices · Remove Staples

600 grams cream delight potatoes, peeled, finely grated2/3 cup finely grated parmesan3 rashers streaky bacon, finely chopped1 tbsp chopped fresh chives8 small eggs (see Notes)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 200C/180C fan-forced. Grease 8 holes of a 12-hole (1/3-cup-capacity) muffin pan.

Step 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.

Step 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.