Hash brown egg cups: A perfect recipe for a winter morning

breakfast

Sprinkle your winter with a pinch of salt and pepper.

Try the recipe below to make your own warm winter brunch!

Hash Brown Egg Cups:

Produce Needed:

  1. 6 medium Russet potatoes
  2. Salt, ground pepper, cayenne pepper
  3. 12-24 eggs
  4. Cooking spray/ olive oil
  5. Parsley (optional)
  6. Baby tomatoes (optional)

Directions:

Preheat the oven to 400 degrees F.

Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt, pepper, and a pinch of cayenne pepper for a spicy kick.

Spray two 12-hole muffin pans generously with cooking spray or brush with olive oil. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a potato nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.

Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Take them out, garnish with parsley and fresh baby tomatoes. Then sit down and enjoy your brunch!

Eggs