Start your day with a delightful twist on the classic breakfast trio of ham, eggs, and hash browns. This recipe for Hash Brown Ham and Egg Nests transforms simple ingredients into a charming and satisfying morning treat. Perfect for using up leftover Christmas ham, these nests pair crispy, golden hash browns with perfectly cooked eggs and a sprinkle of fresh chives. Whether you’re preparing a family breakfast or hosting a brunch gathering, these nests are sure to impress.
Ingredients (makes 12)
150g leftover Christmas ham, finely chopped, plus extra to serve
1. Preheat oven to 180°C (350F) fan forced. Grease a 12-hole non-stick (1/3 cup-capacity) muffin pan.
2. 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.
3. 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.
4. Divide the potato mixture into each muffin hole, pressing into base and up the sides with the back of a spoon.
5. 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.
6. Scatter hash brown egg cups with chives, parmesan and remaining ham.
Start your day with a delightful twist on the classic breakfast trio of ham, eggs, and hash browns. This recipe for Hash Brown Ham and Egg Nests transforms simple ingredients into a charming and satisfying morning treat. Perfect for using up leftover Christmas ham, these nests pair crispy, golden hash browns with perfectly cooked eggs and a sprinkle of fresh chives. Whether you’re preparing a family breakfast or hosting a brunch gathering, these nests are sure to impress.
Ingredients (makes 12)
150g leftover Christmas ham, finely chopped, plus extra to serve
700g (about 2 large) potatoes, peeled and grated
1 tablespoon olive oil
20g (¼ cup) grated parmesan
salt and pepper
12 eggs
1 tablespoon finely chopped chives
finely grated parmesan, to serve
Method
1. Preheat oven to 180°C (350F) fan forced. Grease a 12-hole non-stick (1/3 cup-capacity) muffin pan.
2. 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.
3. 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.
4. Divide the potato mixture into each muffin hole, pressing into base and up the sides with the back of a spoon.
5. 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.
6. Scatter hash brown egg cups with chives, parmesan and remaining ham.
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