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Breakfast Potatoes Recipe

  • Easy 10 Ingredients
  • 45 min Prep 15 min - Cook 30 min
  • Coups 12 Servings

INGREDIENTS

  • Cooking oil or cooking spray, to coat muffin tin
  • 6 ounce of prosciutto, thinly sliced but large in size
  • 1 cup of Parmesan cheese, shredded
  • 16 ounces of hash brown potatoes, frozen and thawed overnight in your refrigerator
  • ½ cup of kosher salt
  • 1 tablespoon of olive oil
  • 12 large sized eggs
  • ¼ teaspoon of freshly ground black pepper
  • Chives, thinly sliced
  • Scallions, thinly sliced

DIRECTIONS

  1. The first thing that you have to do is arrange one race at the middle of your oven. Set the temperature to 425 degrees Fahrenheit and pre-heat.
  2. Take 12 muffins tin and coat it generously using cooking oil or cooking spray. Unsalted butter can also be used. Now, line the muffin tin bottom and sides with prosciutto. Make sure that they are lined properly. For this, you will have to cut it into slices as per the fitting. Make sure that you cover the sides and the bottom and leave just 1/3 inch of overhang at the sides of the muffin tin. If needed, there is an option to patch up smaller pieces of prosciutto together just overlapping them a little.
  3. Take one large mixing bowl, add the hash browns, oil, cheese, salt to taste, and pepper to taste. Now, use a spoon for combining it. It should be incorporated properly. It is time to divide the mix of hash brown you have prepared. This is around 1/3 cup in every muffin cup. Take the help of your finger for press down the hash brown mix firmly.

  1. However, you will have to be careful not be displacing the prosciutto. It should also be pressed to the side of the cup and make it nest like. Put it in the oven and cake then for 15 minutes or till the hash brown appears golden brown in color. Take it out and if you notice that it isn’t yet golden brown. Put it back in the oven.
  2. Take out the pan from the oven when it is done, you will notice the egg cups shrink to some extent. Crack one egg in every nest and add salt and pepper to taste. Put it back in the oven for about 10 minutes to runny yolks or some time more for set yolks. Allow it rest on a cooling rack for about 3 minutes.
  3. Using a sharp knife and run it along the muffin cup for loosening it. Then take a spatula and remove the egg cups. Top it up with scallion or chives. Serve and enjoy.

NOTES

  • If you want to prepare it ahead, you can put the hash brown in the refrigerator for thawing overnight and also put the lined muffin tins with prosciutto overnight.
  • Store the leftovers in a container that is airtight in the refrigerator till 4 days. Before you have it reheats it for 15 minutes at 375 degrees Fahrenheit. 
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