Hash brown egg different breakfast
Hash brown egg
Hash brown egg is the perfect breakfast and easy to make. A little time consuming, but most of the time they are in the oven. If you want a little more exclusive and different breakfast, hash brown egg is the choice for you. They are cheap to make and taste delicious. You can keep them cold for later use, and heat them in the micro. Of course, they taste the best freshly made. This recipe gives 6-7 hash brown egg.
3 medium sized potatoes
25-30 g butter
1 dl grated cheese
140-150 g diced bacon
Parsley, chervil or other herb
- Start peeling and grate the potatoes on a grater. Squeeze out some of the water from the grated potatoes.
- Then grate cheese. Melt the butter and use a baking brush to lubricate 6-7 muffin tins.
- Have approximately one tablespoon of grated potatoes in each cup of muffin. Press them lightly. Brush on some more melted butter. Sprinkle slightly with pepper and salt. Then put about one teaspoon of cheese over.
- Meanwhile, when the hash brown eggs are in the oven for the first time, fry the bacon for a couple of minutes. Set aside.
First step before baking
Bake first time: In preheated oven at 220 ˚C for 14-16 minutes. Remove from the oven and lower the oven temperature to 175 ˚C.
- Sprinkle some bacon in each form, and crack in an egg. Then finish by having a little grated cheese over. Alternatively, you can have bacon over the egg instead of the egg over the bacon.
- Salt and pepper them a little, but be careful with the salt as the bacon also is salty.
Second step before last baking
Bake second time: In preheated oven at 175 ˚C. For 14-16 minutes depending on how runny eggs you want. Take them out and leave for 3-4 minutes. Use a sharp knife and cut around the edges. It may be convenient to take them out with a small spatula.
Served: Warm as they are or with good bread and some salad for.
Allergy: Gluten- and lactose-free. Low FODMAP.