Hash brown sausage & egg cups

INGREDIENTS

850g King Edward potatoes, grated Calorie-controlled cooking spray 1 small onion, nely sliced

1 tsp fennel seeds

1 garlic clove, crushed

250g 5% fat pork mince

5 sage leaves, nely shredded 10 eggs, whisked until foamy Fresh chives, snipped, to garnish

METHOD

Soak the grated potato in water for 1 hour, then drain, rinse and drain again. Squeeze out any excess liquid with your hands, then pat dry with kitchen paper.

Mist a 12-hole nonstick muf n tin with cooking spray. Line each hole with baking paper and mist again. 3 Pre-heat the oven to 200°C, fan 180°C, gas mark 6. Put the potato in a microwave-safe bowl and cook on high for 2 minutes, stirring halfway. Season, then press into the base and sides of the prepared muf n tin to line. Bake for 15 minutes until golden.

Meanwhile, mist a frying pan with cooking spray and cook the onion and fennel seeds over a medium-low heat for 5 minutes. Add the garlic and cook for 1 minute, then add the pork and cook for 6-8 minutes. Stir in the sage and season.

Spoon the meat mixture into the potato cases then top with the eggs. Season and bake for 15 minutes until puffed up. Set aside to rest for 10 minutes, then remove from the tin and serve garnished with the fresh chives.