Name: Hashbrown cups recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Potatoes 2; Egg white 1; Eggs 2; Grated cheese as required; Boneless chicken 3-4 pcs; Vegetables of your choice (I have used bell peppers, bean, carrots, onions),; Thyme/rosemary/oregano/basil as desired; Salt and pepper; Melted butter 2-3 tbsp

ABOUT Hashbrown cups RECIPE

Eggilicious breakfast : baked hasbrown cups, filled with chicken, veggies, cheese and topped with an egg.

Ingredients Serving: 2

Potatoes 2
Egg white 1
Eggs 2
Grated cheese as required
Boneless chicken 3-4 pcs
Vegetables of your choice (I have used bell peppers, bean, carrots, onions),
Thyme/rosemary/oregano/basil as desired
Salt and pepper
Melted butter 2-3 tbsp

Instructions

1. Peel the potatoes and grate them. Squeeze out the excess juice or liquid by pressing them between the palms.
2. Now whisk an egg white and add this along with some melted butter, salt and pepper to the grated potatoes.
3. Now grease a muffin tray or ramkins with some butter and line then with the grated potato mixture, bake them for 20 minutes in a preheated oven at 245℃.
4. Now put some chicken curry (I have cooked the chicken with the veggies and the spices). Sprinkle some cheese on top and put it back in the oven and wait till the cheese melts.
5. Now bring out the ramkins, crack an egg on top of each, sprinkle salt and pepper and out back in the oven for 8-10 minutes.
6. Once rested, use a knife or spoon to scoop out the cups.

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