Instructions
- Prepare the hash brown cups: Grate the potato (you can leave the skin on). Squeeze out as much liquid as possible using a muslin cloth or clean tea towel.
- Mix the grated potato with the JD Seasonings Chips & Wedges seasoning and 1 egg.
- Lightly grease a muffin tin and line if desired. Divide the potato mixture into the muffin cup, pressing it up the sides to create little cups.
- Bake at 200°C for about 10 minutes, until the hash brown crust starts to crisp.
- Prepare the filling: Meanwhile, fry the chopped bacon medallion with the pepper and mushrooms until cooked.
- Spoon some of the bacon and vegetable mixture into each hash brown cup.
- Beat the remaining 2 eggs and pour into the cups. Sprinkle with grated cheese.
- Return to the oven and bake for around 5 minutes, or until the egg is set.
- Carefully remove the cups from the muffin tin and bake for another 5 minutes to crisp up the outsides.
- Serve hot and enjoy!
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