Hash and Egg Cups

1

Peel and grate the potato.

2

Dry the grated potato on top of a few paper towels. Add salt.

3

Preheat oven to 180 ºC.

4

Coat 4 cupcake tins with olive oil.

5

Press the grated potatoes and firmly bake for about 1 hour.

6

Loosen up the hash brown with a knife.

7

Decrease the heat to 160ºC.

8

Lightly tap the eggs on a flat surface and drop the eggs into the hash brown cups. Sprinkle lightly with salt and pepper.

9

Bake for about 20 minutes.

10

Use a knife to loosen the edges around the cupcake tin. Take a fork and lift up the bottom and scoop it out. Decorate with parsley.