Hash Brown Nests
A hearty breakfast in one crispy delicious package!
Yield: [8 nests]
Prep time: [15 mins]
Total time: [55 mins]
Maris Piper potatoes | 3 - pealed
Chedder cheese | 50 g - grated
Salt | ½ tsp
Black pepper | ½ tsp
Paprika | 1 tsp
Eggs | 8 eggs
Ham | a few slices - chopped
Spring onions | 2 - chopped
Fresh basil leaves | handful - chopped
Chilli flakes | ¼ tsp
Preheat the oven at 230°c/gas mark 8. Grease a muffin tray with oil spray or butter. Using a cheese grater, grate the potatoes into a large bowl. Pour the grated potatoes into a sieve and using your fingers or a spoon drain out as much moisture as you can. Pour the potatoes back into the bowl and using a paper towel, pat dry and squeeze out any excess moisture. Add the grated cheese, salt, black pepper and paprika and mix well until combined.
Divide the hashbrown mixture evenly into each cup of the greased muffin tray, press up the sides using your fingers or a spoon shaping them into nests. Place the muffin tray into the oven for about 20 minutes or until the edges have browned.
Remove the nests from oven and reduce the temperature to 180°c/gas mark 4. Fill eash nest with chopped ham, spring onion and chopped basil. Crack an egg into each nest and season with some salt. Return the nests to the oven and bake for about 12 - 15 mintues or until the egg whites are set.
Remove from the oven and leave to cool for 5 minutes before removing from the pan. Serve your crispy hash brown nest garnished with chilli flakes, fresh basil and chopped spring onions.
Tip! - Try topping the eggs with grated cheese before putting in the oven.
Remember: All meat ingredients are optional. Please feel free to substitute any ingredients to your preference.