Hash Brown Ham and Egg Nests
Hash Brown Ham and Egg Nests
- Preparation time 70 mins
- Serves 6 people
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Ingredients
- 150g leftover Christmas ham, finely chopped, plus extra to serve
- 700g (about 2 large) potatoes, peeled and grated
- 1 tbsp olive oil
- 20g (1/4 cup) grated Parmesan
- Salt and pepper
- 12 eggs
- 1 tbsp finely chopped chives
- Finely grated parmesan, to serve
Method
- Preheat oven to 180°C fan forced. Grease a 12-hole non-stick (1/3 cup-capacity) muffin pan.
- Heat a large, lightly greased non-stick frying pan over medium heat. Cook ham for 4 minutes or until golden and crisp. Drain on paper towel.
- Place peeled and grated potato in a colander and squeeze out all moisture. Transfer to a large bowl and add oil, parmesan and half the ham. Season with salt and pepper.
- Divide the potato mixture into each muffin hole, pressing into base and up the sides with the back of a spoon.
- Bake for 20–25 minutes. Crack an egg into each hash brown cup one and bake for a further 8–10 minutes or egg whites are cooked and egg yolk is just setting.
- Scatter hash brown egg cups with chives, parmesan and remaining ham.
Nutritional Information
- Serving size 252g
- Energy 1230kJ 294kcal
- Protein 22.7g
- Total fat 14.6g
- Saturated fat 4g
- Carbs (total) 15.8g
- Carbs (sugar) 1.4g
- Sodium 560mg
- Fibre 2.5g
- Vitamin D 6.9µg
All nutrition values are per serve.
