Sunday 17 September 2017

Hashbrown Breakfast Crocks
No need to worry about left over with individual Hashbrown Breakfast Crocks!

Posted by at 6:30 PM in

No need to worry about leftovers with individual

Hashbrown Breakfast Crocks


In need of a simple yet elegant dish to serve to a guest who was arriving for brunch, and not wanting to offer sweet pastries or be left with a pan full of leftovers, I created these individual servings of crispy hashbrown potatoes, veggies, and baked eggs using small ceramic crocks.

The baked hashbrown breakfast crocks are delicious on their own straight out of the oven, but I chose to top them with a bit of plain yogurt and served them with a bowl of blackberries and grapes on the side. My guest enjoyed the meal and we both had a beautiful and healthy start to our day.

Because these are so simple and filling I plan to make them for dinner for my family very soon and serve them with our favorite salsa. Breakfast for dinner is a fabulous thing!

*This recipe will serve 2. You can double or triple the recipe if you are feeding a number of guests or family.

*The crocks I used here were about 4 inches in diameter.

* If you are using store bought frozen hashbrowns plan ahead and thaw them in the fridge for a few hours or overnight. Baking these crocks using still frozen potatoes will add to your baking time and cause the outside to become a bit dry and very crispy while the middle potatoes remain too soft.

 Ingredients

  • 1 tablespoon butter
  • 2 cups shredded hash brown potatoes
  • ¼ cup shredded parmesan cheese
  • ¼ of a green bell pepper, diced
  • ? teaspoon garlic powder
  • ? teaspoon onion powder
  • ¼ cup cherry or grape tomatoes, cut in half
  • 2 eggs
  • A few small basil leaves, roughly chopped or shredded, for garnish
  • Dash of Paprika
  • Salt and Pepper to taste


 

 Instructions
Preheat your oven to 350 degrees.

Using a paper towel coat each of the mini crocks with the butter. This helps to crisp up the potatoes and keep them from sticking to the crocks.
 

In a large bowl, gently stir together the hashbrown potatoes, Parmesan cheese, green bell pepper, garlic powder, and onion powder.


Divide the hashbrown mixture between the two crocks, pressing down gently and creating a very slight “well” in the middle where the egg will later sit.

Bake for about 40 minutes, or until the tops are golden brown and the hashbrown potatoes are close to done to your preference (remember that the potatoes will bake just a bit longer once the egg is added to the crocks).

Remove crocks from the oven, sprinkle the halved cherry tomatoes on top of the hashbrowns, and crack an egg into each crock being careful not to break the yolk.

Place into the oven and bake for an additional 10-15 minutes or so, until the whites are set and the yolks begin to thicken, or until the egg is cooked to your preference.

Remove from the oven and sprinkle with the basil, salt, pepper, and paprika.

Enjoy!