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.
Ingredients
150g leftover Christmas ham, finely chopped, plus extra to serve
700g (about 2 large) potatoes, peeled and grated
1 tablespoon olive oil
20g (¼ cup) grated parmesan
Salt and pepper
12 eggs
1 tablespoon finely chopped chives
Finely grated parmesan, to serve
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.
