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Hash And Egg Cups
Hash And Egg Cups

1m read

Hash And Egg Cups

Hash and Egg Cups
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Total Time

30 min



  • 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.