Potato Egg Cups are not only fabulous tasting but they are cute, convenient and very fun to eat. These gorgeous giggling delights, are also very handy for those times you want something simple and fast. My entire family enjoys these but my nine year old daughter says she absolutely loves them. She often makes introductory level meals on the weekend and has added these to her list of things to try while practicing flying solo. Maybe next weekend we shall see if she remembers.
Watch the video and follow the instructions below to be on your way to a handy delicious snack. Like and share this or any of my tutorials you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Drop a line in the comment section to let me know if you have any quesitons for me. Thank you for visiting and hope to see you again soon!
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Clean, peel & grate the potatoes. Squeeze the potatoes to remove excess liquid.
Then place them in a bowl. Add salt, pepper, onion, garlic and combine everything together.
Scoop ¼ cup grated potatoes and place them in the muffin tins. Gently press the potato hash on the bottom and work to form up sides making cups. Place muffin tins in the oven and bake for 25 minutes.
Remove the muffin tin and turn down the heat to 375°F (190°C). Highly recommended: Open the oven to let out the heat out. Add 1 egg to each muffin cup.
Then bake for 10 minutes for runny yolk or 14 minutes for slightly harden yolks. When ready, use a butter knife or fork to gently remove the muffins.
Enjoy!
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Potato Egg Cups
Equipment
- Muffin Tin
Ingredients
- 2 lbs yukon potatoes about 6 medium size
- 12 large eggs cold
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
Instructions
- Preheat the oven to 425°F (218°C). Coat the muffin tins with olive oil cooking spray.
- Clean, peel & grate the potatoes. Squeeze the potatoes to remove excess liquid. Then place them in a bowl. Add salt, pepper, onion, garlic and combine everything together. Scoop ¼ cup grated potatoes and place them in the muffin tins. Gently press the potato hash on the bottom and work to form up sides making cups.
- Place muffin tins in the oven and bake for 25 minutes.
- Remove the muffin tin and turn down the heat to 375°F (190°C). Highly recommended: Open the oven to let out the heat out. Add 1 egg to each muffin cup. Then bake for 10 minutes for runny yolk or 14 minutes for slightly harden yolks. When ready, use a butter knife or fork to gently remove the muffins.
Season with salt, black pepper, Parmesan cheese or fresh parsley. Enjoy!
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