This is the ultimate breakfast package! These crispy Hash Brown Cups are made in a muffin tin, filled with shallots, mushrooms, tomatoes and optional prosciutto, topped with an egg and they are the perfect morning meal. Make them for yourself, for when you’re hosting a brunch or when you know you’ll be needing breakfast on the go. We’ve had these cold, still entirely amazing!
Makes 12 cups
1 pound, 4 oz (one big package, 500 g) frozen shredded hash browns, defrosted. Split the hash browns into two batches and defrost in the microwave. 3 minutes on high should do it, mixing everything through halfway.
2 tbsp chopped shallots
1 cup chopped mushrooms
1 cup halved cherry tomatoes
6 slices prosciutto, sliced in half crosswise (optional)
1 tbsp olive oil
1 tsp and 1/4 tsp salt
freshly ground pepper
chopped chives for decoration
Needed: 12-cup muffin tin
Preheat the oven to 450 F (230 C). Spray the insides of the muffin tin cups with cooking spray. Use more spray than you maybe usually would, the hash browns can stick like nothing else and otherwise it’ll be hard to get the cups out. Mix the defrosted shredded hash browns with 1 tsp of salt. Take a small handful of the hash browns and press them evenly into each cup of the muffin tin, making sure you press it against the sides and bottom and there are no holes. Place the muffin tin in the oven and bake for 20-23 minutes or until the edges have browned.
In the meantime, warm the olive oil in a pan or skillet and then sauté the shallots, mushrooms and cherry tomatoes with 1/4 tsp of salt until just done. When the hash brown cups are done, remove from the oven and reduce oven heat to 350 F (180 C).
Fill the cups 3/4 of the way with the tomato/mushroom mix. If you’re using the prosciutto, place half a slice of prosciutto on top of the mix, pressing down slightly. Gently crack an egg on top of the prosciutto. Return to the oven for 15-17 minutes, depending on how done you like your eggs. Before you serve, top with some freshly ground pepper and the chopped chives.