Bacon and eggs in hash brown nests

Cath Muscat
Serves 6
Mouthwatering bites perfect as a snack

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

  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.