This recipe screams brunch all day everyday.
Its totally healthy, balanced and super delicious not forgetting how easy it is to make. The best part about it, you can totally make this a head of time/ a day before and easy to freeze, then pop them into the microwave in the morning and have it on the go. Haven’t I just made your life much simpler? I bet I have. Feel free to go wild with the stuffing or filling, be it with veggie or more proteins like bacon, sausages or ham.
Hash browns basically means – a little diced or grated potatoes.
Here is my take on this healthy brunch dish also known as a “denver omelete muffin cup”.
Prep time: 25 mins Bake time: 55 mins Total time: 1 hour 30 mins
Yields: 6 pieces Serves: 3 pax
- 8 medium sized potatoes – grated & washed
- 1 carrot – peeled, 1/2 diced & 1/2 grated
- 1 tomato – sliced
- 1/4 cucumber – diced
- 1 bunch of spinach – washed & thinly shredded
- 1 clove of garlic – grated
- 1 bunch of scallions – diced
Spices, Oils and creams Used:
- black pepper powder
- ginger powder
- cayenne chili powder
- garlic powder
- 2 teaspoons of cooking cream
- 2 Tablespoons of vegetable cooking oil
- 1 teaspoon of salt
- 1 beef chili cube
Important Tools required:
- An oven
- Muffin/ cupcake tin
- Pastry Brush
- clean kitchen towel
- mixing bowls
Step 1: Cook the veggies
In a medium sized sufuria/saucepan, drizzled with cooking oil over medium heat, add in all the vegetables and cook first for like 3 mins, season with all the spices mentioned. Once they get slightly soft, add in the shredded spinach and cook for 1 mins. Turn of heat and let it cool for 2 mins.
Step 2: Dry out the grated potatoes
Take out your clean kitchen towel, place 1/2 of the grated potatoes and drain off the excess water till its dry, and set it a side in a different bowl. Repeat the remaining half.
Step 3: Mix the cooked veggies & dried grated potatoes
In the mixing bowl with the dried potatoes, slightly season the potatoes with salt and vegetable oil. Add in the cooked veggies and mix till well combined.
Step 4: Prep the muffin tin
Preheat your oven to: 220° C or 425° F.
Using either vegetable cooking oil or butter, generously oil the muffin tin on both the bottom and sides. Scoop a fraction of the potato mix and place in each cup of the muffin tin. Press the potato mixture down to form a pocket and to the sides to act as a wall, just as shown in the video above. Make sure its’ firm. Bake in the oven for 30 mins, they will eventually shrink in size when baked to make more room for the eggs to sit on.
Step 5: Add the eggs
Crack each egg into each cup. Reduce the temperature to 180° C and bake for 15 min.
NB: Baking the eggs for 8 mins – will give you a set egg white but a runny yolk. While baking for 12 to 15 mins will give you both well done and set egg.
Step 6: Garnish and serve