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Hash brown egg cups
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate Mother's Day brunch with delicious hash brown egg cups.
Ingredients:
  • 6 medium Red Royale potatoes, peeled, coarsely grated
  • 1 brown onion, coarsely grated
  • 40g butter, melted
  • 2 bacon rashers, finely chopped
  • 40.00 ml finely chopped chives
  • 6 Free Range Eggs
  • Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna
  • Baby rocket leaves, to serve
Instructions:
  • 1. Preheat your oven to 200°C. Grease 6 holes of a 2/3-cup (160ml) Texas muffin pan and line each base with baking paper. 2. In a colander, combine the potato and onion, then squeeze out excess liquid with your hands. 3. Transfer the mixture to a bowl and add the butter. Season generously.
  • Evenly distribute the potato mixture into prepared pans, pressing firmly against the side and base to form a 1cm-thick shell. Bake until golden brown, about 20-25 minutes.
  • Cook the bacon in a small frying pan over medium heat for 5 minutes or until crisp. Then, transfer to a plate lined with paper towel.
  • Sprinkle half of the bacon and half of the chives over the hash brown shells. Gently crack an egg into each shell. Top with the remaining bacon, season, and bake for 10-12 minutes, or until eggs are cooked to your preference.
  • Carefully use a small knife to loosen the hash brown egg cups from the muffin pan. Place them on serving plates, garnish with the remaining chives, and serve with toast and rocket.

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