600g sebago potatoes, peeled, grated
½ tsp ground sea salt
½ tsp cracked pepper
1 tbsp plain flour
3 rashers bacon, trimmed,
1 cup grated vintage tasty cheese
¼ cup grated parmesan
2 tbsp barbecue sauce
2 tbsp chopped chives
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.
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.
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.
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.