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Bacon and Egg Hash Brown Tarts

Prep Time: 20 mins.

Cook Time:  20 mins.

Total Time: 40 mins.

Serves: 8 muffins

Cuisine: Breakfast

Skill Level: Easy

 

Ingredients:

  • 600g Dutch Cream or Desiree potatoes
  • 2/3 cup finely grated Parmesan cheese
  • 3 rashers quality streaky bacon
  • 1 tbsp chopped fresh chives (or parsley if you prefer)
  • 8 small eggs
  • Olive oil

Method:

  1. Preheat your oven to 200C/180C fan-forced.
  2. Use your olive oil to grease 8 holes of a 12-hole standard-sized muffin pan.
  3. Peel and grate your potatoes and finely chop your bacon.
  4. Squeeze excess moisture from the grated potato.
  5. Combine potato and Parmesan in a mixing bowl. Season.
  6. Divide the mixture evenly among the holes of the prepared muffin tin. Using the back of a teaspoon, press the mixture evenly over the base and side of the holes to form a shell. Bake for 15 minutes or until the potato mixture has turned golden.
  7. Sprinkle 1/2 of the bacon and 1/2 the chives (or parsley) over the base of each case. Crack 1 egg into each hole. Sprinkle with remaining bacon and chives (or parsley).
  8. Bake for 10 minutes or until the egg is just set and the bacon is turning crispy.
  9. Remove from the oven and stand for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool. Serve warm or cold.

SHOPPING LIST

Camberwell Fruit and Veg:

  • Potatoes
  • Chives or parsley

Nick and Sue’s Gourmet Deli:

  • Parmesan Cheese

Camberwell Market Poultry:

  • Eggs

Commercial Butcher:

  • Streaky Bacon