I tested out a new breakfast egg cup variation this weekend. I’ve had this one in my head for a while but had no potatoes around.The egg sits in a bird nest of potato hash. I thought they came out pretty cute.
I bought frozen potato hash from the grocery store, the kind that isn’t already formed into patties, basically thinly cut raw potatoes. They need a while to cook for them to crisp up. Once they do, you can put the egg in the middle.
I like how these looked and the addition of the potatoes. The crunchy ones were a little hard though after being baked in the oven rather than pan fried They probably don’t taste as good the next day, but they were pretty good straight out of the oven.
Frozen potato hash
1. Grease muffin pan, preheat oven to 375F.
2. Add frozen potatoes into the muffin molds. Completely line muffin mold with potatoes, all the way to the rim because potatoes will shrink when cooked. The muffin mold should be almost completely full of potatoes, except for an indent section in the middle for the egg. Spray surface of potatoes with pam spray.
3. Cook in oven for about 15-20 minutes until the outer potatoes turn brown and are crisp. Reduce oven temperature to 350F. If using large or extra large eggs, remove half of the egg white to use for whatever else you please. Place the egg yolk and remaining egg white in the center of the nest, making sure not to overflow the nest with egg white.
4. Cook for an additional 5-8 minutes until egg white is cooked and egg yolk reaches desired doneness.
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