Breakfast hash brown and egg cups

These fun egg, bacon and hash brown breakfast cups are a great treat for the weekend.

Recipe «Breakfast hash brown and egg cups» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 600g cream delight potatoes, peeled, finely grated, 2/3 cup finely grated parmesan, 3 rashers streaky bacon, finely chopped, 1 tbsp chopped fresh chives, 8 small eggs .

Ingredients:

• 600g cream delight potatoes, peeled, finely grated 
• 2/3 cup finely grated parmesan 
• 3 rashers streaky bacon, finely chopped 
• 1 tbsp chopped fresh chives 
• 8 small eggs 

Instructions

1. Preheat oven to 200C/180C fan-forced. Grease 8 holes of a 12-hole (1/3-cup-capacity) muffin pan.
2. Squeeze excess moisture from potato. Pat dry with paper towel. Combine potato and parmesan in a bowl. Season with salt and pepper. Divide potato mixture evenly among holes of prepared pan. Using the back of a teaspoon, press mixture evenly over base and side of holes to form a case. Bake for 15 minutes or until potato is golden.
3. Sprinkle 1/2 of the bacon and 1/2 the chives over the base of each case. Crack 1 egg into each hole. Sprinkle with remaining bacon and chives. Bake for 10 minutes or until egg is just set and bacon is golden. Stand in pans for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold.