Every weekend we have this routine: One day we have a full English breakfast and the other day we do an Indian breakfast. With the Indian breakfast the variety is huge, whether its lentils, vegetable curry, mince meat, or anything that goes with rotis really….. and with English breakfast …. Well it’s a matter of shall we have it with hash brown or waffles today?
It was becoming quite predictable and boring to be honest
A quick search onto Google found me this, was intrigued and decided to try it…. and it was an absolute treat…. And so quick and easy to make also. Bonus.
I had to share it:
Ingredients
(to make 12 hashbrown egg cups)
- 200 grams Hash browns
- 6 eggs
- 3 tablespoon milk
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon chilli powder/ paprika
- Pepper
- Half tomato diced
- Half onion diced
- Grated cheese
Method
- Switch on oven at 200°
- Allow the Hashbrown to defrost and then with a fork mash it all up
- Melt the butter and add to the Hashbrown and mix
- Divide the Hashbrown into 12 and place onto a 12 cup cupcake tray
- Form the Hashbrown around the tray into cups
- Put into the oven for 15 mins to cook
- Whisk the eggs add in the milk, diced tomato and onions
- Add the chilli and salt and pepper and whisk
- Pour this mixture into each Hashbrown cup
- Add cheese on top
- Put it back into oven for a further 10 mins or untill all fluffy and cooked
- Scoop out each cup and bite into!
- Yum!
And there you have it. Hash brown and egg cups, and they are so tasty. The boi just grabs a handful and runs away with it, whilst the hubby likes it with beans and salad on the side
Let me know how you like yours
Love and regards
M11bna
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