HASH BROWN EGG CUPS
BREAKFAST FOR DINNER: Sometimes you want breakfast for dinner, so hash brown egg cups are fun for a change. Serve them with crisp bacon slices and a green salad. Strawberries over angel food cake are a terrific dessert.
Ingredients
1/ 4 cup unsalted butter 1 small yellow onion, finely diced 4 cups frozen sweet potato tots, thawed 2 cups frozen potato tots, thawed 8 eggs 1 teaspoon coarse salt 1 teaspoon pepper
Servings: makes 8 egg cups Preparation time: 20 minutes Cooking time: about 45 minutes
Heat oven to 400 degrees. Melt butter in a medium nonstick skillet on medium- high heat. Add onion; cook, stirring often, 5 or 6 minutes or until softened. Add all potato tots and cook, using a wooden spoon to stir and break up potatoes, 10 minutes or until potatoes resemble hash browns. Remove from heat. Line a large colander with several paper towels; add hash brown mixture. Cover with paper towels and squeeze out as much moisture as possible. Transfer mixture to large bowl. Coat 8 medium muffin tins with cooking spray. Divide hash brown mixture evenly among cups ( a few tablespoons each). Press down mixture into bottom and up sides of cups, creating a tight nest. Spray again. Bake 20 minutes. Remove from oven; crack 1 egg into each cup. Sprinkle with salt and pepper. Return to oven; bake 6 to 8 minutes or until whites are set and yolks are desired degree of doneness; serve warm. ( Adapted from “Siriously Delicious” by Siri Daly, Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation, New York, NY. All rights reserved.)
Per egg cup: 272 calories, 9 grams protein, 17 grams fat ( 56 percent calories from fat), 6.5 grams saturated fat, 21 grams carbohydrate, 201 milligrams cholesterol, 602 milligrams sodium, 2 grams fiber.
Carb count: 1.5.