Potato Egg Cups
Deliciously cute eggs atop delicious hashed potatoes.
Servings: 12
Calories:
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.