Hash browns are the best kind of breakfast potatoes.
Well in my opinion they are. But only if they are nice and crispy on the outside. YUM.
I have tried to shred my own hash browns before only to find the finished product comes out soggy. I’m probably not drying them out enough because I am just too anxious to cook with them! Which is why I like taking the shortcut of using Simply Potatoes shredded hash browns. Pre-shredded hash browns make process of cooking potatoes like this at home so much quicker. You also get that perfectly crispy outside and fully cooked and soft inside.
Through Pinterest I found a great recipe for individual Parmesan Hash Brown cups from The Yummy Life. I’ve held this recipe in the back of my mind for a while now and I could not be happier with my recipe’s end result.
I made my hash brown cups the night before and stored them in the refrigerator overnight. You could also freeze them to use at a later date. For my version I didn’t have scallions in the house so I just omitted them but I’m sure they would have just enchanted the dish. This recipe makes 12 cups.
Poaching eggs is something I have tried a few times now – I am definitely getting better at this technique of cooking but definitely not quite there yet. However, the recipe I found on She Wears Many Hats has given me my best batch yet. Check out that post for great photos and egg poaching tips!
- 1 bag of shredded hash brown potatoes
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 2 eggs, cracked individually into small bowls
- 1 teaspoon of salt
- 1 tablespoon of white wine vinegar
- Cracked fresh pepper
- Pre-heat your oven to 350 F.
- Spray a 12 cup muffin tin with non-stick spray and set aside.
- In a large mixing bowl combine the shredded hash browns, Parmesan cheese, kosher salt, pepper and olive oil. Mix with a fork until combined.
- Evenly place the mixture in each of the 12 cups in the tin. Bake for 75 minutes until the edges are browned.
- Top with poached eggs and have yourself a killer brunch!
- By Emily Goodman
Cool completely on a cooling rack.
For the poached eggs…
Use a shallow pan (such as a 10″ fry pan) filled with 2″ of water. Add 1 teaspoon of salt and 1 tablespoon of white wine vinegar to the water and bring to a low boil over medium-high heat.
Crack your eggs individually into small ramekins and gently slide them into the boiling water. Using a spoon gently nudge the egg whites back over the yolk. Cook for 3 minutes.
Remove the eggs with a slotted spoon and rest them on a plate lined with a paper towel.
Gently place the egg on top of the hash brown cup and top with a crack o fresh ground pepper.
Not has hard as it looks right?