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Bacon & Egg Hash Brown Nests

Breakfast on a budget that isn't boring!

Here is what you'll need:


Ingredients: makes 12


5-7 large potatoes, shredded

1 cup shredded cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

12 Eggs

1 tablespoon Worcester sauce

1/4 cup cream

6 slices bacon, diced

2 red bell peppers/capsicum, diced

1 cup diced mushrooms

5 cups baby spinach


Method:


So to start I have my hash, and all I have done is grated potatoes with the skin on, squeeze the liquid and place it into a bowl and added some salt. Now Ive seen you can buy pre grated potatoes already but I have no idea why you’d bother when its so easy to do fresh.

So what you do is get a muffin tray, spray it with cooking oil so nothing sticks and place in a heaped tablespoon of grated potato. Push it down firmly and make a wall around the sides, don’t make it too thick otherwise the potato won’t cook, you’re after a crispy outside with a soft cooked centre for the hash browns. Place them in a preheated oven at 180C or 350F for 10-12 minutes or until the outside has turned golden brown.


For the egg mixture, place eggs into a large bowl, along with cream but you can use milk instead, the cream does give it a creamier texture though. Next add in worcestshire sauce and whisk well until every is combined and leave aside for the moment.


Into a pan, add in a touch of olive oil along with chopped streaky bacon, you can use pancetta or sausage if you want to change things up a bit but I love the classic bacon. The fat will render down and the bacon will start to get crispy, I like it in the middle stage where is crispy but still juicy but you cook your bacon to your liking.


After a few minutes over a medium to high heat add the chopped bell pepper or capsicum, diced white mushrooms and stir well for 5 minutes. Finally add in some baby spinach that will wilt down and collapse. Next place in the egg mixture and stir, you’re after a wet scrambled egg - now most importantly you’ll notice I haven’t seasoned with salt or pepper yet, if you salt the eggs before cooking you actually break down the proteins and thats when eggs get really watery and you don’t want that, so always season your eggs at the end of any cooking process - not before!


Spoon the egg mix into the hash brown cups, filling them level with the top, then place over freshly grated pepper jack cheese which is just my preference but any sharp cheddar will do.

Place the tray back into the oven at the same temperature and cook for a further 5-7 minutes or until the cheese has melted. Leave to rest for 10 minutes in the tray before taking them out, which is simple you just lift them out with a fork or a pallet knife and then serve.

It really does make for the perfect breakfast, each hash brown cup is packing so much flavour that those won’t last long thats for sure!

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