Name: Bacon and eggs in hash brown nests
Yield: 6
Ingredients: 600g sebago potatoes, peeled, grated; ½ tsp ground sea salt; ½ tsp cracked pepper; 1 tbsp plain flour; 7 eggs; 3 rashers bacon, trimmed,; finely chopped; 1 cup grated vintage tasty cheese; ¼ cup grated parmesan; 2 tbsp barbecue sauce; 2 tbsp chopped chives

Ingredients

600g sebago potatoes, peeled, grated

½ tsp ground sea salt

½ tsp cracked pepper

1 tbsp plain flour

7 eggs

3 rashers bacon, trimmed,

finely chopped

1 cup grated vintage tasty cheese

¼ cup grated parmesan

2 tbsp barbecue sauce

2 tbsp chopped chives

Method

1.

Preheat oven to 200°C. Grease a 6-hole jumbo muffin tin. Press a piece of baking paper into each hole so it extends above edges. Put grated potato in a colander and squeeze out as much liquid as possible.

Tip: A quick, effective way to remove moisture from grated potato is to spread it over the basket of a salad spinner and spin.

2.

Transfer potato to a bowl. Add salt, pepper, flour and 1 of the eggs. Stir to combine. Divide mixture between muffin holes, spreading over base and up sides. Bake for 20-25 minutes or until lightly golden around edges.

3.

Meanwhile, cook bacon in a non-stick frying pan over a medium heat, stirring, for 4-5 minutes or until golden. Drain bacon on paper towel.

4.

Sprinkle cheeses evenly over bases of each hash brown nest. Drizzle with barbecue sauce. Sprinkle ½ of the bacon and ½ of the chives between nests, then carefully break an egg over each. Sprinkle with remaining bacon and chives. Bake for about 20 minutes or until egg is set. Serve.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.