Originally posted December 25, 2011

hash brown, bacon & egg cups

hash brown, bacon & egg cups by joanie

I took a bite of one so that you could see the inside. It was nice and soft, a little too done to be runny, which is perfect if you're expecting to hold it in your hand. Oh, and speaking of taste, they were great. Really. A spectacular hit on Christmas day. I looked like a hero.

Ingredients

  • 3 russet potatoes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 slices bacon
  • 12 eggs
  • 1 oz cheddar cheese, grated
  • vegetable spray oil
1 dozen

Directions

Preheat oven to 450º.

Generously spray the sides and bottoms of a 12 muffin tin.

Peel and grate potatoes. Add salt and pepper. Mix well. Grab a couple tablespoons of potatoes, squeeze out the liquid, and then arrange into a nest within each muffin cup. Bake on the middle rack for about 30 minutes or until golden brown. Remove from oven and lower heat to 350º.

Meanwhile, fry bacon in a large pan. Drain the bacon, reserving the fat.

Drizzle a bit of bacon fat within each toasted potato nest. Crack an egg in each, and then drizzle a little more fat on top. Top each with crumpled bacon and a little cheddar cheese. Bake on the middle rack for about 15 minutes (or less if you like them runny).

Remove from the oven, run a knife around each, and carefully transfer each onto a serving tray.

Enjoy immediately.

1 hour

Comments

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  • YUM. I have to try these!

    9 months ago

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