Name: Breakfast hash brown and egg cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 600g cream delight potatoes, peeled, finely grated; 165.00 ml finely grated parmesan; 3 rashers streaky bacon, finely chopped; 20.00 ml chopped fresh chives; 8 small eggs (see Notes)

Breakfast hash brown and egg cups

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Delicious weekend breakfast cups with egg, bacon, and hash browns.

Ingredients:

600g cream delight potatoes, peeled, finely grated
165.00 ml finely grated parmesan
3 rashers streaky bacon, finely chopped
20.00 ml chopped fresh chives
8 small eggs (see Notes)

Instructions:

Preheat your oven to 200C/180C fan-forced and lightly grease 8 muffin pan cups with a 1/3-cup capacity.
Dry potato by squeezing out excess moisture, then gently pat it dry with a paper towel. Mix the potato with Parmesan in a bowl and season with salt and pepper. Evenly distribute the potato mixture into the pan. Press the mixture into each hole using the back of a teaspoon to create a case. Bake until golden, about 15 minutes.
Divide the bacon and chives evenly over each case base. Crack an egg into each hole and top with the remaining bacon and chives. Bake until the eggs are set and the bacon is golden, approximately 10 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely on baking paper. Enjoy warm or cold.

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