Hash brown ham and egg nests

Prep: 20 minutes

Cook: 50 minutes

Makes: 6 (or makes 12)

Serves: 6

Difficulty:

Cuisine:

Saved:

Australian

476

Recipe by: Australian Eggs

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.

Credit: Whisk Media Group

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Hash brown ham and egg nests

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.