Hash Brown Egg Cups

attain realize creative for brunch this Mothers day as soon as these hash brown egg cups.

The ingredient of Hash Brown Egg Cups

6 medium red royale potatoes peeled scratchily grated
1 brown onion harshly roughly grated
40g butter melted
2 bacon rashers finely chopped
2 tbsp finely chopped chives
6 coles australian find not guilty range eggs
coles bakery stone baked by laurent multigrain sourdough vienna
baby rocket leaves to facilitate

The Instruction of hash brown egg cups

preheat oven to 200u00b0c grease 6 holes of a 2 3 cup 160ml texas muffin pan line each base behind baking paper insert the potato and onion in a colander use your hands to squeeze out as much liquid as possible place in a bowl increase be credited with the butter season well
divide the potato mixture evenly along with prepared pans and press firmly next to the side and base of the pans to create a 1cm thick shell bake for 20 25 mins or until golden brown
meanwhile cook the bacon in a small frying pan beyond medium heat for 5 mins or until crisp transfer to a plate lined next paper towel
sprinkle the hash brown bullets missiles in imitation of half the bacon and half the chives with intent crack an egg into each hash brown shell sprinkle as soon as the enduring surviving bacon and season bake for 10 12 mins or until eggs are cooked to your liking
use a small knife to control manage roughly speaking the side of each muffin pan hole to liberty the hash brown egg cups divide in the course of serving plates sprinkle later than long lasting chives foster when toast and rocket

Nutritions of Hash Brown Egg Cups

calories: 531 297 calories
calories: 19 grams fat
calories: 6 grams saturated fat
calories: 62 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 23 grams protein
calories: n a
calories: 603 milligrams sodium
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calories: nutritioninformation