600grams2 cups potato, grated and squeezed of as much liquid as possible
15sliceround sandwich hamcut in half (see notes)
55grams1 cup vintage cheese, grated
20grams⅓ cup parmesan cheese, grated
sweet mustard pickle
½bunch chivesfinely chopped (extra for garnish)
Preheat oven 200°C (395F°) and line 6 muffin holes of a jumbo muffin tin with baking paper ensuring it extends above the edges.
In a large blow mix squeezed (or spun) potato, salt, pepper, flour and one egg. Mix until well combined.
Evenly distribute potato mixture between the lined muffin holes. Press the potato mixture into the base and up the sides.
Place muffin tin in the oven and bake for 25-30 minutes or until the hash brown nests are lightly golden around the edges.
Remove muffin tin from the oven and place on a heat resistant surface.
Dollop a teaspoon of sweet mustard pickle on the base of each hash brown nest. Place 5 half slices of ham, round side up and overlapping around the inside of the hash brown next.
Mix grated vintage and parmesan cheese together and evenly distribute between each nest, sprinkling over the sweet mustard pickle. Sprinkle some finely chopped chives over the cheese and then crack an egg into each nest.
Bake for around 15-20 minutes until egg has just set.
Serve sprinkled with remaining finely chopped chives.
Notes: I used the packaged round sandwich ham, approx 10cm in diameter. You can use any ham you wish to layer around the hash brown nests.
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