Thank you for your feedback
You just added this product to your wishlist.
You just removed this product from your wishlist.
You can't add more to wishlist
wishlist.confirmclearall
wishlist.confirmclearall.confirm
You can only compare products from the same category.
You just added an item to compare! Keep going!
You just removed an item to compare! Keep going!
Your compare list is full!
You only added 1 product. Please add more products to compare

1m read

Hash And Egg Cups

Hash and Egg Cups
hamandeggcups_Mobile 375x450

Benefits

Strength

Aim

Power

Type

Breakfast

Servings

3

Total Time

30 min

Ingredients

 

  • 3 potatoes
  • 6 eggs 
  • Parsley

Step by step

 

1. Peel and grate the potato.


2. Dry the grated potato on top of a few paper towels. Add salt.


3. Preheat oven to 180 ºC.


4. Coat 4 cupcake tins with olive oil.


5. Press the grated potatoes and firmly bake for about 1 hour.


6. Loosen up the hash brown with a knife.


7. Decrease the heat to 160ºC.


8. Lightly tap the eggs on a flat surface and drop the eggs into the hash brown cups. Sprinkle lightly with salt and pepper.


9. Bake for about 20 minutes.


10. Use a knife to loosen the edges around the cupcake tin. Take a fork and lift up the bottom and scoop it out. Decorate with parsley.

Share

Was this Helpful?