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Bacon Hash & Egg Bakes

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Ingredients

  • 2 tbsp vegetable oil
  • 2 cups frozen diced hash brown potatoes
  • salt and pepper, to taste
  • 8 slices of bacon, cooked and diced
  • 1 cup shredded cheddar cheese
  • 4 eggs
  • chopped, fresh parsley, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

UP TO 2 DAYS AHEAD:
Heat oil to medium high in saute pan. Cook potatoes until slightly browned, about 5 minutes. Season with salt and pepper. Remove potatoes from pan and cool.

In 4 ramekins, evenly dispense potatoes, diced bacon and cheese.

JUST BEFORE BRUNCH:
Heat ramekins filled with potato, bacon and cheese mixture for 5 minutes in 350 oven. Remove from oven, crack egg over top and bake for 3 minutes until eggs are cooked. Garnish with fresh parsley and serve, refrigerating any leftovers.

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