Hash Brown Breakfast Cups

Cue a badly taken, blurry, out of focus picture that doesn’t do this dish justice.

I’m slowly learning more and more about food photography and there’s a long way I’ve still got to go. But sometimes, I just haven’t got the patience. I’m usually half-asleep and starving when I’m serving breakfast. Surely I can’t really be expected to spend 10-15 minutes lovingly taking delicate pictures. By the time I’ve got the perfect image, my breakfast is cold and I’m even hungrier and groucher than I was before. Not good.
But sometimes – with the help of some magical digital camera fairy, I assume – I get a decent picture in the midst of my random snapping. I took pictures of my Triple Chocolate Cupcakes when I was in a rush to go on a night out. The result? Some of the best pictures I’ve ever taken. I’m sure there are carefully-crafted techniques and special methods to get beautiful images every time, but sometimes I think you just have to roll with it.
Hash Brown Breakfast Cups
2 cups shredded potatoes (from about 2 medium-sized potatoes)
1 egg white
2 eggs
Oil (for greasing)
1. Preheat the oven to 440°F. In a bowl, mix together the shredded potatoes, egg white and salt, pepper and parsley to taste.  
2. Grease two ramekins – mine were about 4” wide – with the oil and divide the potato mixture evenly.
3. Using the back of a spoon, press the potato into the bottom of the ramekin and up the sides, creating a bowl. Bake in the oven for around 20 minutes or until golden brown.
4. Crack 1 egg into each of the potato bowls and return to the oven. Cook for a further 6 minutes if you want a dippy egg (No, I will not refer to a ‘dippy’ egg as any other kind of egg. I’m secretly 6 years old) or 10 minutes if you want a solid yolk.
You guys are lucky you got these images – I was so hungry that morning I could have eaten the camera.

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  1. This looks so good. I am going to have to make these. I have a link party on Wednesdays, and I would love it if you would link this and any other posts. It is called Wednesdays Adorned From Above Link Party. It runs from Wednesday to Sundays.
    I hope to see you there. I am your newest follower, and I would love for your to follow me also. Have a great Day.
    Debi Bolocofsky
    Adorned From Above

  2. Nicky,
    This is right up my alley. Looks delish! But one question? Now don’t take this wrong but, 440C, Really? We don’t use metric here but isn’t that like 825F? lol Thanks so much for linking up this scrumptious recipe to Creative Thursday 🙂 Have a wonderful weekend.

  3. I love breakfasts like this! I’ve done some with bread in muffin tins. And hey, my whole family says “dippy” eggs no matter what age!

    Visiting from Whimsically Homemade!

  4. Fabulous idea. Definitely a good idea for weekend breakfast – pinning it for sure. Thanks for linking to Craftastic Monday at Sew Can Do:)

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