Hashbrown and Egg Cups

Makes 12

Preparation time: 20 minutes

Cooking time: 30 minutes

Cost per recipe: Serves 4 for under R100

Ingredients:

• 4 potatoes, peeled and grated
• 12 egg yolks + 6 whites
• 30 ml (2 tbsp) melted butter
• Small handful chives, thinly sliced + extra
• 250 ml (1 cup) cheddar, grated
• Salt and pepper
• ½ x 200 g packet crispy diced bacon

Method:

1. Preheat oven to 230°C. Grease 12 cups of a standard cupcake tray with cooking spray.
2. Squeeze the excess water from the potatoes. Mix through 1 of the egg whites, butter, chives and cheddar. Season with salt and pepper.
3. Divide the mixture between the greased cups. Use the back of a glass to press the mixture into the cups and up the sides to form a nest. Bake for about 20 minutes or until starting to crisp.
4. Add the bacon and an egg yolk to each cup. Divide remaining egg whites between the cups. Season with salt and pepper.
5. Reduce oven to 200°C. Bake for about 8 minutes or until egg whites are set and yolks are cooked to your liking. Remove from the tin and sprinkle with extra chives.

Tips:

• For a vegetarian friendly option, omit the bacon or replace with chopped Peppadews.
• Great as a breakfast, to pack into lunchboxes or serve with a green salad for supper.