Hash Brown Breakfast Cups Recipe Demonstration - Joyofbaking.com

Hi I'm Stephanie drawer ski of joy baking calm today we're going to make

hash

brown

breakfast

cups

and this is what it looks like so what we have is the shell made of

hash

brown

s and then inside we have some ham we have some sautéed vegetables , cheese and then we crack an egg on top, too cute a meal, a complete meal all in one, so the first thing you want to do is preheat the oven to 475 degrees Fahrenheit, which is 245 degrees Celsius. and we're going to use a giant 6 cup muffin pan and these are about 1 cup 240 milliliters, that's how much fits in a giant muffin pan.

You could just use a Caniff ramp. You don't have this kind of mold and what we want. What we want to do is butter the inside of our pin now. I'll just say that if you're going to buy a jumbo, if you don't have one, you want to buy one, try to buy the non-stick one, it makes life a lot easier, but what we're going to do anyway is butter the inside of the pan really well. all our

cups

. I just have a little bit of melted butter here and I'm using a pastry brush and the butter brush, of course, helps us release our hash. brown the cups in the pan, but the other thing also adds some flavor and helps the fries get nice brown and crispy, which I love, so now what you're going to need for the first thing I have in a big bowl here are you.

I need one pound, which is 450 grams of frozen shredded hash brown potatoes. I think why not use one of these prepared foods that taste just as good as sorting your own potatoes but require a lot less work, so that's what I'm using here and Like I said, obviously you want to defrost them and then what we're going to do is to have two large egg whites that weigh 60 grams in a separate container and then I will use a whisk to break them up a little. Okay, so what you want to do is season my hash browns with a little salt and pepper.

I mean, it's really to taste, so I'm adding, you know, about half a teaspoon and two grams of salt. You could add more than I would last and the same half a teaspoon, 2 grams of pepper, if you wanted to add some spices, feel free and then I will add for flavor two tablespoons, 25 grams of melted butter, I will take all that out and then I will put my beaten egg white and then I'm going to mix it all together pretty easily, then we're just going to divide this mixture between our six cups so you know you can just watch it.

I find that it ends up being about half a cup, 120 milliliters for each muffin cup, so if you want you can use a half cup to measure, see here, and then we'll just press our fries into the bottom and the sides. of our muffin molds you want to like it, press it down firmly, well, noise, is there? Hey, son, I just look at it here and that's what happens with each one of them halfway, this is how you can, okay, so you could use a spoon. To do this, I'm actually just going to use my fingertips and you know, try to level it out.

It's not very difficult, okay, I'm almost done, so now what we're going to do is bake them. 15 minutes of course, everyone's oven is a little different, it may take a little longer, a little less, you want them to be very wet, now you want them to dry out and they will take on some color, especially around of the edges. they turn golden brown but the rest would be light brown that's how you know they're done so 15 minutes so now while our hash brown cups are baking what I'm going to do is sauté our vegetables and our ham. ready so I have a frying pan you can put a tablespoon of about 12 grams of butter or I'll just use a little bit of olive oil either way and then I'll let it heat up a little bit.

So what we are going to do now is a kind of template, you can vary it depending on what you want or what you have at home. I'm using half a cup, one hundred and twenty milliliters of finely chopped red onion, of course. you can use yellow, you could use green onions, chives, shallots, or just leave it out and then I like to add a little bit, a quarter cup, 60 milliliters of finely chopped red pepper. I'm using a red pepper, you could use, you know? the other colors and then I'm going to add a 240 milliliter cup.

I'm using some diced like a ham steak again, you can use bacon, turkey bacon, you can use sausage if you're vegetarian, of course you don't want to. Do that, you could add more vegetables and I'm going to add too. I like to add a little spinach for a little color, so I have a couple cups of spinach. I'm using fresh spinach, of course you can use deep. frozen and then I just thought, so I'm going to put all that in and then the salt and pepper fan, so pepper and a little bit of salt, I'm not going to put too much salt because that ham is quite salty and you're just going to skip that really what you want is the onion to soften, the red pepper to soften a little bit and then I'm going to add my real spinach and if you don't even want to add any of this, you don't even have to do it, you know, with a cup of

breakfast

mainly with egg.

I love the versatility of this

recipe

and you know, it's great for breakfast, great for brunch. I often make it for lunch with a green salad and I like to serve it too. with toast to dip in my egg, so, you know, it looks pretty good, so what I'm going to do is my spinach leaves are a little big here, so I'm going to tear them up, as you know, once When you cook spinach, it really shrinks. below so you know that while I give you a

recipe

here, you can really vary this, you know, you can use a little bit of zucchini, that would be nice, mushrooms would be great here, a little bit of tomato, maybe I'm going to put a lot of it.

Oh, do it. I still have a little bit of time here so I'm going to keep sautéing this until my spinach wilts and then what you're also going to need because we have six muffin cups, you're going to need six eggs and I'm also going to put in some cheese. Once I put the vegetables and ham, I'm going to put some grated cheese. I'm using cheddar cheese. You'll need about a cup and a half of cheese in 360 milliliters of, you know, very finely grated cheese. I said Colby Monterey Jack cheddar that you could use if you want a little bit of spice, you could use that Mexican blend or you could even use goat cheese.

I mean, again, whatever you want and I'm going to turn it off and then I'm going to let this sit and we'll all be ready, so we'll come back when our muffin cups are ready. Okay, so our French fry molds are baked and we see that they are nice and dry, slightly tinted on the outside a little bit darker. however you want, so now what we're going to do is take a little bit of our mixture, you know, a tablespoon or maybe a little bit more on each one and then press it down and compact it once you get as much or as little as you want . you want here, of course, if you don't want to make six, you can make half the recipe or if you need 12, you can double the recipe, you know, and then just press it down because we need some room for our eggs at the top. .

I'm going to put some cheese in there, now leave the oven on because we're going to use it a few more times. Here you can use the back of the spoon if you want to compress it, okay, I'm going to go with that. So now what I'm going to do is sprinkle some cheese, just a nice layer of cheese on top so I have enough room in there for my egg. It's very important and of course if you don't want cheese, you don't have to do it. so now what we're going to do is put this back in the oven until the cheese starts to melt so I would say you know two at most maybe three minutes and use your oven mitts remember your pan is very hot, okay?

Let's go so the cheese is starting to melt so now what we are going to do is crack an egg and put it on top of each one and then if you want you can put a little salt and pepper and then we are going to put it again. in the oven. Now, this is part of the baking time. how do you like the egg? Do you like the yolk runny or do you like it firm? So, I think at least eight minutes for the white to set and then beyond. I'll leave that in your hands.

I find it. I think for us we like a little bit runny but not too much, so I find around 10 minutes, so 8 to 12 minutes. Oh, I'm going to put like my little one. The pepper on top I almost forgot and then if you want a little salt, here we go, okay we're ready, okay here we are so our breakfast cups with chips are ready. Mine are pretty firm. They're just pretty firm, but still. a little runny, so what I'm going to do is just put my pan on a rack. They're a little hot, so I'll let them cool for a few minutes and when we get back we'll try one, okay? to get the french fry cups out of the pan you just take an offset spatula or you can take a knife and then just run it just in case you don't want to let it go if it's sticking a little bit and then just lift it up.

It remains like this, aren't they magnificent and excellent dishes for brunch? You could make it as a head because it can be served hot or, you know, warm or even just at room temperature, so now let's have one and you know I really like to serve. this with toast because I like to dip my egg yolk than my toast in the egg yolk but today we are not going to do that so here we go so that my egg is still a little liquid that's how I like it and of course you can see you know the beautiful crispy golden hash browns and then you have all the ham, the vegetables, the cheeks and then what more could we ask for in the morning?

What a great way to start the day. Your family will thank you. of everything here Baxters beaming waiting hangs behind me for his share Oh that's so good, you get the hash browns nice and crispy, you get the veggies, the ham, the cheese, oh what a great breakfast, brunch , lunch and if you have anything left over. you can cover them, put them in the refrigerator and just reheat them in the microwave or oven the next day, so try these and until next time I'm Stephanie Jaworski from Joy Baking Calma.