Ingredients

The following ingredients have 6 Servings
  • 150 g ham finely chopped
  • 2 potatoes grated large peeled
  • 1 tbs olive oil
  • 1/4 cup parmesan grated
  • 1 pinch salt and pepper *to taste
  • 12 eggs
  • 1 tbs chives finely chopped
  • 1 handful ham *to serve *extra
  • 1 pinch parmesan *to serve *extra

Instruction

  • Preheat oven to 180C 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 and bake for a further 8–10 minutes or until egg whites are cooked and egg yolk is just setting.
  • Scatter hash brown egg cups with chives, parmesan and remaining ham.