hash-brown-ham-and-egg-nests

The mini hash brown hams and egg nests are an excellent recipe to use up potatoes. They can also be a perfect brunch or lunch to serve at gatherings. You can make them with an old muffin tin. However, they can also be made in the pie maker.

Ingredients:

150g leftover Christmas ham, finely chopped, plus extra to serve

700g (about two large) potatoes, peeled and grated

One tablespoon of olive oil

20g (¼ cup) grated parmesan

Salt and pepper

12 eggs

One tablespoon of finely chopped chives

Finely grated parmesan to serve

Method:

1. Bake at 180°C until fan-forced. Grease a 12-hole nonstick (1/3 cup capacity) muffin tray.
2. A large, lightly greased, nonstick frying pan at a moderate temperature. The Ham is cooked for four minutes or until crisp and golden. Discard on the paper towel.
3. Peel and place the potatoes in a strainer and squeeze out any water. Transfer the potato to a bowl, and add oil, parmesan cheese, and half of the Ham. Sprinkle with salt and pepper.
4. Part the mixture of potatoes in every muffin hole and press it into the bottom and along the sides using the back of the spoon.
5. The baking time is 20-25 mins. Crack an egg in each brown cup and bake for another 8-10 minutes, or until egg whites are cooked and the egg yolk is already set.
6. Sprinkle egg cups made of hash brown with parmesan, chives, and the rest of the Ham.