Hash and Egg Cups
Peel and grate the potato.
Dry the grated potato on top of a few paper towels. Add salt.
Preheat oven to 180ºC.
Coat 4 cupcake tins with olive oil.
Press the grated potatoes and firmly bake for about 1 hour.
Loosen up the hash brown with a knife.
Decrease the heat to 160ºC.
Lightly tap the eggs on a flat surface and drop the eggs into the hash brown cups. Sprinkle lightly with salt and pepper.
Bake for about 20 minutes.
Use a knife to loosen the edges around the cupcake tin. Take a fork and lift up the bottom and scoop it out. Decorate with parsley.
- 3 potatoes
- 4 eggs
- Olive oil