Name: Baked Hash Brown Egg Cups recipe by Sanjana Holalagoudar at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Eggs 6; 4 medium size potatoes; butter 2 tablespoon; Salt to taste; Pepper powder 1/2 teaspoon; chopped green chilies 2; Cheese 2 tablespoon (any type); Vegetables of your choice; Capsicum chopped 1/2 cup used red, yellow and green; Spring onion coarsely chopped 1/2 cup; Carrot finely chopped 1/2 cup; Zucchini chopped 1/2 cup; Chopped tomatoes 1/2 cup; Muffin pan for baking

Ingredients Serving: 6

Eggs 6
4 medium size potatoes
butter 2 tablespoon
Salt to taste
Pepper powder 1/2 teaspoon
chopped green chilies 2
Cheese 2 tablespoon (any type)
Vegetables of your choice
Capsicum chopped 1/2 cup used red, yellow and green
Spring onion coarsely chopped 1/2 cup
Carrot finely chopped 1/2 cup
Zucchini chopped 1/2 cup
Chopped tomatoes 1/2 cup
Muffin pan for baking

Instructions

Preheat the oven to 230 degree Celsius.
Wash and peel the potatoes.
Grate the potatoes and squeeze as much liquid out of the potatoes you can.
And dry pat them with kitchen towel.
In a mixing bowl, add shredded potatoes and salt, pepper powder and 1 tbsp of melted butter, mix well.
Grease the muffin pan with butter and place the potato mixture evenly in to the muffin cup and press firmly onto the bottom and sides.
Bake it in preheated oven for 15 to 20 minutes.
Meanwhile, heat a pan, add 1 tbsp of butter, add all the veggies.
Saute on medium heat till the veggies become soft.
Now add salt, chilies and little jeera powder and mix well.
Remove from the heat and cool it.
Now take out the hash browns from the oven.
Add the cooked vegetable mixture to the baked hash brown evenly.
And sprinkle grated cheese on top.
Again place in to the oven for 5 minutes.
Remove from oven and crack the one egg into each cup.
Bake for another 15 minutes or till the egg whites and yolk are cooked.
Remove from the oven and place it on wire rack, let them cool.
Finally remove the hash brown egg with the help of spoon from the muffin pan.
Sprinkle some salt, pepper and oregano, serve hot.

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