Prep: 10 mins || Cook: 35-40 mins || Makes: 12
INGREDIENTS
4 eggs
8 hash browns
115g (1 1/3 cups) coarsely grated cheddar cheese
100g sliced ham, finely chopped
3 green shallots, finely chopped
160ml (2/3 cup) pouring cream
METHOD
Preheat oven to 200C/180C fan forced. Lightly grease a 12-hole, 80ml (1/3 cup) muffin pan with oil and line the bases with baking paper.
Lightly whisk 1 egg in a large bowl. Crumble over hash browns. Add 1/3 cup of the cheese. Season and mix well. Spoon the potato mixture evenly among prepared muffins holes and mould to create a ‘nest’ shape (see note). Bake for 20 to 25 minutes or until dark golden and crisp on the edges.
Place ham, shallot and remaining cheese in a bowl. Mix well to combine. Divide the mixture evenly among the prepared hash brown cases.
Whisk the cream and remaining eggs in a bowl. Season. Carefully pour egg mixture over ham filling. Bake for 15 minutes or until the filling is set. Serve.