Hash Brown Nests with Ham & Egg
Recipe: #42561
March 20, 2024
Categories: Breakfast, Snacks, Eggs, Appetizers, Potatoes, Australian, Brunch, Easter, Fathers Day, Game/Sports Day, Mothers Day, Sunday Dinner, Oven Bake, Hot Appetizers, Muffins, more
"I made this a few years back and the family (although a lot younger then) did really enjoy these. I have found the recipe once again on Australian Eggs and want to make these again."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (119.6 g)
- Calories 144.9
- Total Fat - 7.3 g
- Saturated Fat - 2.2 g
- Cholesterol - 172.6 mg
- Sodium - 261.2 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 1.4 g
- Sugars - 1 g
- Protein - 9.4 g
- Calcium - 52.3 mg
- Iron - 1.2 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 180°C fan forced; grease a 12-hole non-stick (1/3 cup-capacity) muffin pan.
Step 2
Heat a large, lightly greased non-stick frying pan over medium heat & cook the ham for 4 minutes or until golden and crisp, when cooked drain the ham on a paper towel.
Step 3
Place the peeled and grated potato into a colander or sieve and squeeze out all moisture, then transfer the mix to a large bowl; add the oil, parmesan cheese and half the ham.
Step 4
Season mix with salt and pepper to taste.
Step 5
Divide the potato mixture between each muffin hole, pressing into base and up the sides with the back of a spoon, and bake for 20–25 minutes.
Step 6
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.
Step 7
Scatter hash brown egg cups with the chopped chives, parmesan and remaining ham.
Tips
No special items needed.
0 Reviews
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