Hash Brown Nests with Ham & Egg

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.