Hash Brown Breakfast Cups

2 cups shredded potatoes (from about 2 medium-sized potatoes)
1 egg white
2 eggs
Oil (for greasing)
1. Preheat the oven to 440°F. In a bowl, mix together the shredded potatoes, egg white and salt, pepper and parsley to taste.
2. Grease two ramekins – mine were about 4”wide – with the oil and divide the potato mixture evenly.
3. Using the back of a spoon, press the potato into the bottom of the ramekin and up the sides, creating a bowl. Bake in the oven for around 20 minutes or until golden brown.
4. Crack 1 egg into each of the potato bowls and return to the oven. Cook for a further 6 minutes if you want a dippy egg (No, I will not refer to a ‘dippy’ egg as any other kind of egg. I’m secretly 6 years old) or 10 minutes if you want a solid yolk.
Spotted on Pink Recipe Box.
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