Breakfast cups are a great way to start a busy day. These mini hash browns are topped with salmon and scrambled egg. Whip them up for brunch or when you're entertaining friends in the morning.
Makes1212
Cook time30 mins30 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
3 large Red Royale potatoes, peeled, coarsely grated
1/2 brown onion, coarsely grated
50g butter, melted
3 Coles Australian Free Range Eggs, lightly whisked
1/4 cup (60ml) crème fraîche
10g butter, extra
50g smoked salmon slices
Crème fraîche, extra, to serve
Finely chopped avocado, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Lightly grease 12 holes of a 1/3-cup (80ml) muffin pan. Place the potato in a large colander. Use your hands to squeeze potato to remove as much liquid as possible. Transfer to a large bowl. Stir in the onion and butter. Season. Spoon mixture into the prepared pan. Use the back of the spoon to spread and press evenly over the bases. Bake for 30 mins or until golden brown and crisp. Set aside to cool slightly.
Step 2
Meanwhile, whisk egg and crème fraîche in a medium bowl. Season. Heat the extra butter in a non-stick frying pan over medium heat. Pour the egg mixture into the pan. Use a wooden spoon to stir gently, tilting the pan to allow the uncooked egg to run over the base, for 2-3 mins or until the egg is just set.
Step 3
Transfer hash browns to a serving platter. Top with egg mixture, salmon, extra crème fraîche and avocado.
