Hash Brown Ham and Egg Nests

Hash Brown Ham and Egg Nests

Serves: 6 (or makes 12)
Prep: 20 minutes
Cooking: 50 minutes

Ingredients
150g leftover Christmas ham, finely chopped, plus extra to serve
700g (about 2 large) potatoes, peeled and grated
tablespoon olive oil
20g (¼ cup) grated parmesan
salt and pepper
12 eggs
tablespoon finely chopped chives
finely grated parmesan, to serve

Method
Preheat oven to 180°C fan forced. Grease a 12-hole non-stick (1/3 cup-capacity) muffin pan.
Heat a large, lightly greased non-stick frying pan over medium heat. Cook ham for 4 minutes or until golden and crisp. Drain on paper towel.
Place peeled and grated potato in a colander and squeeze out all moisture. Transfer to a large bowl and add oil, parmesan and half the ham. Season with salt and pepper.
Divide the potato mixture into each muffin hole, pressing into base and up the sides with the back of a spoon.
Bake for 20–25 minutes. Crack an egg into each hash brown cup one and bake for a further 8–10 minutes or egg whites are cooked and egg yolk is just setting.
Scatter hash brown egg cups with chives, parmesan and remaining ham.

Recipe from: Australian Eggs