Hash Brown Egg Cups


6 medium potatoes
1 shallot
30 g butter
1 tablespoon Gruyere cheese, grated
1-2 tablespoons bacon, cut small
ca 6-8 eggs, size «S»

Prep.time: 20 min
Baking time: ca 30 min
Attachment: Food Processor



  1. Preheat the oven to 200 ° C.
  2. Grease 6-8 muffin tins and line with baking paper.
  3. Grate the potatoes and onions with the Food Processor, add salt and squeeze the liquid out.
  4. Mix the butter, bacon, cheese, salt, and pepper with the grated potato, spoon in the muffin tin and press the side and bottom, so it forms a cup.
  5. Roast the potatoes for about 20 minutes.
  6. Crack an egg in each hash brown cup and bake for another 10-12 minutes.
  7. Serve the hash brown egg cups hot with herbs and bread.


Baked in partnership with Kenwood Switzerland

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