Home Economics
with Ms Athiniotis
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.