Potato Egg Cups
Deliciously cute eggs atop delicious hashed potatoes.
- 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
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!