Breakfast Hash Brown and Egg Cups

Ingredients

600 g potatoes, peeled, finely grated

2/3 cup finely grated Parmesan cheese

3 rashers streaky bacon, finely chopped

1 tablespoon chopped fresh chives

8 small eggs

Procedure

Preheat oven 180 C fan-forced. Grease 8 holes of a 12-hole (1/3 cup capacity) muffin pan.
Squeeze excess moisture from potato. Pat dry with paper towel. Combine potato and Parmesan in a bowl. Season with salt and pepper. Divide potato mixture evenly among holes of prepared pan. Using the back of a teaspoon, press mixture evenly over base and side of holes to form a case. Bake for 15 minutes or until potato is golden.
Sprinkle ½ of the bacon and ½ the chives over the base of each case. Crack 1 egg into each hole. Sprinkle with remaining bacon and chives. Bake for 10 minutes or until egg is just set and bacon is golden. Stand in pans for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold.

BASIC BISCUIT RECIPE

Ingredients

250 g unsalted butter, softened

1/3 cup brown sugar

198 ml sweetened condensed milk

2 ½ cups self-raising flour

Procedure: Preheat oven to 170 C

1. Beat butter and sugar together in a large bowl using an electric mixer until creamy.

2. Add milk and beat until combined. Divide dough into 4 equal portions.

3. Roll heaped tablespoons of dough into balls and place on baking paper-lined trays. Using back of a fork to press down on dough to flatten.

4. Bake for 15 minutes or until pale golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely.

Carefully spread icing onto cold cooked biscuits and sprinkle with 100’s and 1000’s. Set aside until icing sets. Store biscuits in an airtight container for 3-4 days.

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