Hash brown ham and egg nests
Credit: Whisk Media Group
Prep: 20 minutes
Cook: 50 minutes
Makes: 6 (or makes 12)
Serves: 6
These mini hash brown ham and egg nests recipe is a great way to use-up potatoes. They also makes for a delicious brunch, lunch or snack to enjoy at parties. Make them using a muffin tin but they would also work in a pie maker.
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Hash brown ham and egg nests
Ingredients:
Method:
- Preheat oven to 180°C fan forced. Grease a 12-hole non-stick (1/3 cup-capacity) muffin pan.
- Heat a large, lightly greased non-stick frying pan over medium heat. Cook ham for 4 minutes or until golden and crisp. Drain on paper towel.
- Place peeled and grated potato in a colander and squeeze out all moisture. Transfer to a large bowl and add oil, parmesan and half the ham. Season with salt and pepper.
- Divide the potato mixture into each muffin hole, pressing into base and up the sides with the back of a spoon.
- Bake for 20–25 minutes. Crack an egg into each hash brown cup one and bake for a further 8–10 minutes or egg whites are cooked and egg yolk is just setting.
- Scatter hash brown egg cups with chives, parmesan and remaining ham.
Tips & Hints:
- To make these in a pie maker, spoon a tbsp of hash brown mixture into each pie hole and press into base and sides. Crack an egg into each hash brown and close lid. Cook for 6-8 minutes or until eggs are cooked to your liking. Repeat with remaining mixture and eggs.
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