Cheesy Potato Nests
Difficulty: Easy
Servings
12
servingsPrep time
20
minutesCooking time
40
minutesThese are so tasty you’ll need to make a double batch! Substitute the ham for roughly chopped olives or sundried tomatoes for a vegetarian version.
Ingredients
600 g hash browns, thawed
4 eggs
â…“ cup grated tasty cheese
75 g sliced ham, chopped
3 spring onions, finely sliced
â…” cup cream
Salt and pepper
Directions
- Heat oven to 210c. Lightly grease a 12-cup muffin pan and line the bases with baking paper.
- Lightly whisk one egg in a large bowl and crumble the hash browns into the bowl. Add a third of the cheese, season with salt and pepper, and mix well. Divide the mixture evenly between the muffin cups. Use the end of a wooden spoon to create an indent in the mixture then use your fingers to mould the mixture up the sides, pressing firmly to create a cup shape. Bake for 20-25 minutes or until the potato is starting to brown around the edges.
- Mix together the ham, spring onion and remaining cheese in a bowl. In a measuring jug beat the cream with the three eggs, and season well with salt and pepper. When the potato nests are cooked remove them from the oven and divide the ham mix between the nests. Carefully fill each cup to the top with the beaten egg, then carefully return the nests to the oven and bake for a further 15 minutes, or until the egg is just set.
- Remove from the oven and leave the nests in the muffin tin to cool for 10 minutes. Use a knife to loosen the nests and remove them from the tin, and enjoy them while they’re still warm.