hash brown, bacon & egg cups
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.
- 3 russet potatoes
- 1 tsp salt
- 1/2 tsp pepper
- 4 slices bacon
- 12 eggs
- 1 oz cheddar cheese, grated
- vegetable spray oil
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.